Banana Nut Fruitcake
Recipe: #3234
November 30, 2011
"Two of my holiday favorites combined into one. I would use maraschino cherries and drained crushed pineapple that I blotted with a paper towel instead of the candies fruit. Recipe from Taste of Home's website. NOTE: Cooling time is included in cook time."
Ingredients
Nutritional
- Serving Size: 1 (111.8 g)
- Calories 346.4
- Total Fat - 18.8 g
- Saturated Fat - 2.4 g
- Cholesterol - 26 mg
- Sodium - 237.3 mg
- Total Carbohydrate - 43.1 g
- Dietary Fiber - 4.3 g
- Sugars - 23.2 g
- Protein - 5.3 g
- Calcium - 24.6 mg
- Iron - 1.6 mg
- Vitamin C - 5.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F. In a large mixing bowl beat together sugar and oil. Beat in eggs and vanilla. Add bananas and mix to combine.
Step 2
In a medium bowl add the flour, salt, and baking powder stirring together well. Mix dry and wet ingredients until just blended. Fold in pecans, cherries, and pineapple.
Step 3
Grease two 8 x 4 inch loaf pans and divide batter evenly when pouring. Bake for 50 to 60 minutes or until golden brown and when a toothpick is inserted it comes out clean. Leave in pans for 10 minutes then remove and place on wire racks to cool.
Tips
No special items needed.