Ingredients

• 2 c. White Flour (All Purpose Unbleached Flour)
• 1/2 c. Butter, softened
• 3/4 c. Cane Sugar
• 2 tbsp. THRIVE Whole Egg Powder or Scrambled Egg Powder+ 4 tbsp. water
• 2 c. THRIVE Banana Slice rehydrated (about 3 bananas)
• 1 c. THRIVE Blueberries

Directions

1. Preheat oven to 350 degrees Fahrenheit. Combine flour, butter, sugar, eggs, and bananas in a blender or food processor; blend until well-combined.
2. Pour the blended mixture into a separate bowl and stir the dried fruit in.
3. Spoon cake mix into a greased cake pan and bake for 80 minutes, or until a fine knife blade inserted into the cake comes out clean.
4. Allow cake to cool, then turn it out of the tin.
5. It's a good idea to check the cake at 60 or 70 minutes and, if necessary, cover the pan with foil to prevent the top from burning
6. This banana cake will keep well in an airtight container for 2 to 3 days or in the refrigerator for up to 7 days.
7. For a banana nut cake, substitute chopped walnuts for some or all of the dried fruit, then scatter additional nuts over the top of the cake before baking.