Blueberry Banana Cake

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This cake is moist, light and exploding with flavorful bananas and blueberries.

Ease: average Type: breakfast, snack, dessert Prep Time: 20 minutes Total Time: 45 minutes Yield: 10-12 servings

Cook's notes

The juice from the frozen blueberries is delicious to drink or you can add it to the Blueberry Creme Cheese Frosting. Just add the juice and a little extra agar agar when you boil the blueberries.

Please do not confuse firm tofu with silken, super firm or any other type of tofu. Firm is softer than super firm and slightly firmer than regular.

Ingredients

16 oz. frozen blueberries
2 T firm tofu
4 bananas
2 large eggs
3 T safflower or canola oil
4 scant T maple syrup
1 c whole wheat pastry flour
1 T soy flour
3/4 c wheat germ
3 t baking powder
3/4 t baking soda
1 t cinnamon
1/2 t nutmeg

Steps

• Preheat oven to 375° convection or regular. Oil a 9" x 13" baking pan, nonstick no need to oil. Thaw and drain blueberries.
• Puree tofu in food processor. Add bananas and whirl until smooth. Add eggs, oil and maple or agave whirl until the mixture is soupy and totally smooth. Then whirl some more. (The more you process this, the lighter your cake will be.)
• In a large bowl, mix all of the dry ingredients well. Whirl the banana mixture one more time. Gently fold the banana mixture into the dry ingredients until well blended. (Overly vigorous stirring will cause the cake to toughen.) Gently fold in the drained blueberries.
• Spread into prepared pan and bake about 30 - 35 minutes until toothpick comes out clean.

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