Banana Cake

by Guest on October 26, 2012
Overall Rating: 0/5 | Kids Rating: 0/5


Fill your house with that delicious banana aroma with this homey recipe.

Serves: 10

Prep Time: 10 min

Cook Time: 80 min

Total Time: 90 min

Total Time:
Prep Time:
Cook Time:
90 min
10 min
80 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


  • 2 c. White Flour (All Purpose Unbleached Flour)
  • 1/2 c. butter, softenened
  • 3/4 c. Cane Sugar
  • 2 tbsp. Whole Egg Powder + 4 tbsp. water
  • 2 c. THRIVE Banana Slices - Freeze DriedTHRIVE Banana Slices - Freeze Dried rehydrated (about 3 bananas)
  • 1 c. THRIVE Blueberries - Freeze DriedTHRIVE Blueberries - Freeze Dried or any other THRIVE fruit(s) you prefer

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  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.

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 to 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.