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Banana Nut Fruitcake

 Banana Nut Fruitcake
Combining two popular baked goods - banana bread and fruitcake - yielded this treat. Even people who don't care for fruitcake will like this version!
16 ServingsPrep: 15 min. Bake: 50 min. + cooling

Ingredients

  • 1-1/2 cups sugar
  • 3/4 cup canola oil
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1-1/2 cups mashed ripe bananas (about 3 medium)
  • 3 cups King Arthur Unbleached 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

Directions

  • 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).
Nutritional Facts: 1 serving (1 slice) equals 399 calories, 19 g fat (2 g saturated fat), 27 mg cholesterol, 245 mg sodium,

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Banana Nut Fruitcake (continued)

Nutritional Facts: 55 g carbohydrate, 2 g fiber, 4 g protein.