Banana Nut Fruitcake
Banana Nut Fruitcake might be just the dessert you are searching for. This recipe makes 16 servings with 326 calories, 4g of protein, and 16g of fat each. For 43 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. It will be a hit at your Christmas event. This recipe is liked by 266 foodies and cooks. It is brought to you by Taste of Home. If you have pineapple, canolan oil, vanillan extract, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. Taking all factors into account, this recipe earns a spoonacular score of 32%, which is rather bad. Try Date-Nut Fruitcake, Olive Oil & Nut Fruitcake, and Pecan Fruitcake Squares (Or Any Nut You Prefer) for similar recipes.
Servings: 16
Preparation duration: 15 minutes
Cooking duration: 50 minutes
Ingredients:
1 teaspoon baking soda
1-1/2 cups mashed ripe bananas (about 3 medium)
1 cup chopped candied cherries
3/4 cup canola oil
2 eggs, lightly beaten
3 cups all-purpose flour
1-1/2 cups chopped pecans
1/2 cup chopped candied pineapple
1 teaspoon salt
1-1/2 cups sugar
1 teaspoon vanilla extract
Equipment:
bowl
loaf pan
toothpicks
Cooking instruction summary:
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). Originally published as Banana Nut Fruitcake in Country Woman ChristmasAnnual 2006, p34 Nutritional Facts 1 serving (1 slice) equals 399 calories, 19 g fat (2 g saturated fat), 27 mg cholesterol, 245 mg sodium, 55 g carbohydrate, 2 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, beat sugar and oil. Beat in eggs and vanilla.
2. Add bananas.
3. Combine the flour, salt and baking soda; add to banana mixture just until blended. Fold in the pecans, cherries and pineapple.
4. Pour into two greased 8-in. x 4-in. loaf pans.
5. 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.
Nutrition Information:
covered percent of daily need
