Banana Blueberry Brunch Cake

2 1/2 c Hodgson Mill Multi Grain Pancake Mix with flaxseed and soy
1 1/2 c ripe bananas, mashed ( about 4 medium bananas)
1 c blueberries
3/4 c light brown sugar, firmly packed
3/4 c fat-free milk or organic fat-free milk
1/4 c unsweetened applesauce
2 TBL light butter, melted (Land-o-Lakes)
1 1/2 tsp ground cinnamon
1/4 c egg substitute or 2 large eggs beaten
1/2 c chopped walnuts or pecans (optional)

Preheat oven to 350 degrees. Coat 13" x 9" baking pan with non-stick cooking spray. In a large bowl, combine pancake mix, one-half cup brown sugar and cinnamon. Add combined banana, milk, egg substitute and applesauce. Mix well, and then gently incorporate blueberries into the batter. Spread mixture into prepared pan. Combine nuts, one-quarter cup brown sugar and butter; sprinkle evenly over batter. Bake for 30 minutes or until golden brown.

Prep time: 10-15 minutes
Bake time: 30 minutes
Makes: 12 servings

Per serving: 210 calories; 5 g fat; 1.5 sat. fat; 0 grams trans fat; 5 mg cholesterol; 290 mg sodium; 38 g carbs; 4 g fiber; 20 g sugar; 3 g protein.

Serve this with a dollop of sour cream and some fresh hot coffee. This is a wonderful cake.