Many people associate fruitcake with being heavy and loaded with enough candied fruit to make it more like eating a slice of gelled candy without much of a cake presence. However, I decided to give traditional fruitcake a makeover with adding some fresh fruit with an infusion of ripe bananas as well as candied fruit, only less of it to give the cake itself more of a chance to shine. I also included some oats in my banana fruitcake recipe, which gives it a bit extra protein and a slightly nutty hint due to the oats for more deliciousness.
If you are a regular reader then you know I love my recipes to be simple and easy instead of full of complicated steps. I also try to economize when buying ingredients the best that I can to prepare those recipes to keep the food budget as low as possible. Therefore, you will be pleased to know that you won’t have to work as hard creaming rock hard butter or using less than healthy shortening since I use canola oil in this banana fruitcake recipe. Though I only used one entire package of Paradise candied green cherries and one-third cup of their candied citron, you can add more candied fruit or substitute an entire fruitcake mix of candied fruit. I didn’t add nuts, but you can add chopped nuts if you desired.
My banana fruitcake recipe makes a big tube banana cake and one miniature loaf. It also freezes well because you will want to save some for when company arrives.
I hope when you’re doing your holiday baking that you will pick up some candied fruit from the Paradise Fruit Company and bananas and make my banana fruitcake recipe!
Banana Fruitcake Recipe
2-1/4 cups of sugar
1 cup of canola oil
4 large eggs
6 medium ripe bananas, mashed
3 cups of flour
2 teaspoons baking powder, leveled
2 teaspoons baking soda, leveled
1-½ teaspoons of salt
2 cups of quick rolled oats
1 tablespoon of vanilla
1 package Paradise candied green cherries (4 oz.)
1/3 cup Paradise candied citron
In a large mixing bowl, cream the canola oil and sugar with your electric mixture slightly before adding the eggs, vanilla and mashed ripe bananas to thoroughly incorporate.
Sift together the flour, baking soda, baking powder, and salt.
Stir in some of the sifted flour mix along with the oats and continue creaming until all the flour and oats are mixed in.
Grease your tube pan and miniature loaf before pouring some of the batter in.
Next, add some of the candied cherries and citron over the poured batter.
Now pour more batter over the candied fruits before repeating until all the batter and candied fruits are incorporated.
Bake in a 375-degree oven for about 45 minutes or until using a cake tester or slender knife to test if anything sticks.
Once you take the cakes out of the oven, allow to cool in their pans for about five minutes before attempting to remove.
ENJOY!
- 2-1/4 cups of sugar
- 1 cup of canola oil
- 4 large eggs
- 6 medium ripe bananas mashed
- 3 cups of flour
- 2 teaspoons baking powder leveled
- 2 teaspoons baking soda leveled
- 1-½ teaspoons of salt
- 2 cups of quick rolled oats
- 1 tablespoon of vanilla
- 1 package Paradise candied green cherries 4 oz.
- 1/3 cup Paradise candied citron
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In a large mixing bowl, cream the canola oil and sugar with your electric mixture slightly before adding the eggs, vanilla and mashed ripe bananas to thoroughly incorporate.
-
Sift together the flour, baking soda, baking powder, and salt.
-
Stir in some of the sifted flour mix along with the oats and continue creaming until all the flour and oats are mixed in.
-
Grease your tube pan and miniature loaf before pouring some of the batter in.
-
Next, add some of the candied cherries and citron over the poured batter.
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Now pour more batter over the candied fruits before repeating until all the batter and candied fruits are incorporated.
-
Bake in a 375-degree oven for about 45 minutes or until using a cake tester or slender knife to test if anything sticks.
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Once you take the cakes out of the oven, allow to cool in their pans for about five minutes before attempting to remove.
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ENJOY!
