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Banana Cake
Send to friendFill your house with that delicious banana aroma with this homey recipe.
Prep Time
Yield
Source
freezedriedfood.bloglaber.com
Ingredients
- 2 c thrive white flour or whole wheat flour
- 1⁄2 c softened butter or margarine
- 3⁄4 c thrive white sugar
- 2 eggs from thrive whole egg powder, or 2 eggs beaten
- 2 c thrive freeze dried banana slices, rehydrated, or 3 bananas, peeled
- 1 c thrive fruit (any variety or varieties you prefer)
Instructions
* Preheat oven to 350 degrees Fahrenheit.
* Combine flour, butter, sugar, eggs, and bananas in a blender or food processor; blend until well-combined.
* Pour the blended mixture into a separate bowl and stir the dried fruit in.
* 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.
* Allow cake to cool, then turn it out of the tin.
Notes
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.
This banana cake will keep well in an airtight container for 2-3 days or in the refrigerator for up to 7 days.
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.
