Banana Nut Fruitcake Recipe

4.5 6 6
Banana Nut Fruitcake Recipe
Banana Nut Fruitcake Recipe photo by Taste of Home
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Banana Nut Fruitcake Recipe

Read Reviews
4.5 6 6
Publisher Photo
Combining two popular baked goods - banana bread and fruitcake - yielded this treat. Even people who don't care for fruitcake will like this version!
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling

Ingredients

  • 1-1/2 cups sugar
  • 3/4 cup canola oil
  • 2 large 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

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 8x4-in. loaf pans. Bake at 350° for 50-60 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).
Originally published as Banana Nut Fruitcake in Country Woman Christmas Annual 2006, p34

Nutritional Facts

1 slice: 399 calories, 19g fat (2g saturated fat), 27mg cholesterol, 245mg sodium, 55g carbohydrate (32g sugars, 2g fiber), 4g protein.

  • 1-1/2 cups sugar
  • 3/4 cup canola oil
  • 2 large 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
  1. 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.
  2. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 50-60 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).
Originally published as Banana Nut Fruitcake in Country Woman Christmas Annual 2006, p34

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Reviews forBanana Nut Fruitcake

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Mistymindy User ID: 5709698 134921
Reviewed Dec. 25, 2012

"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."

MY REVIEW
tommypoo User ID: 1263135 66676
Reviewed Jan. 14, 2012

"I'm making this every X-Mas from now on!!!"

MY REVIEW
msjchloe User ID: 6331333 106835
Reviewed Dec. 1, 2011

"Wonderfully easy with a dynamic taste"

MY REVIEW
gaildr1 User ID: 2813173 160404
Reviewed Dec. 1, 2011

"is the calorie count correct? 400 for 1 slice??!"

MY REVIEW
lchun1218 User ID: 5531260 137723
Reviewed Dec. 24, 2010

"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."

MY REVIEW
bettyelm User ID: 4136261 156670
Reviewed Dec. 21, 2009

"I was impressed with this, it actually tastes like xmas cake ...I will definetily make again ."

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