Banana Nut Fruitcake Recipe
- 1-1/2 cups sugar
- 3/4 cup canola oil
- 2 Eggland's Best Eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1-1/2 cups mashed ripe bananas (about 3 medium)
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1-1/2 cups chopped pecans
- 1 cup chopped candied cherries
- 1/2 cup chopped candied pineapple
- In a large bowl, beat sugar and oil. Beat in eggs and vanilla. Add bananas. Combine the flour, salt and baking soda; add to banana mixture just until blended. Fold in the pecans, cherries and pineapple.
- Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 50-60 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).
Reviews for Banana Nut Fruitcake(6)
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I have made this recipe twice now and it has been great both times. I used walnuts in place of the pecans and added coconut-yum. This recipe makes a wonderful presentation for Christmas.
I'm making this every X-Mas from now on!!!
Wonderfully easy with a dynamic taste
is the calorie count correct? 400 for 1 slice??!
i've always made banana nut bread... but making it into a fruit cake was my first and it was a HIT!!! i would definitely make it again and again every year~ or maybe throughout the whole year so easy, simple, and delicious.