Recipe: Fruitcake Banana Bread
Feb. 24th, 2019 02:56 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rugbrodThis year, my dad received a fruitcake for Christmas. He called me to complain that he couldn't enjoy it anymore because regular fruitcake sucks compared to my fruitcake banana bread. It has all the festive flavors of fruitcake, but instead of having the texture of a syrup-soaked chunk of clay-rich soil, it actually feels like eating, well, cake. A dense cake, because it IS still meant to have something of the character of a fruitcake, but a cake regardless.
He missed it so much that, yes, I'm pulling out this recipe and I'm about to make it again in February. Which I'm fine with, because this is my fanciest recipe that I've done the best at documenting and worked the hardest to refine- it would be a shame if I could only pull it out in December.
Recipe under the cut, as always!
Ingredients:
- 1/2 cup of orange rind infused olive oil OR 1/2 cup oil with 1 heaping tbsp fresh orange zest
- 2/3 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 3/4 cups mashed bananas, as ripe as possible
- 1/3 cup of apricot jam or another mild-flavored jelly or jam
- 1 cup all-purpose flour
- 1 cup oat flour
- 1/2 tbsp pumpkin pie spice
- 1/2 tbsp cinnamon
- 1 tsp nutmeg
- 3/4 tsp salt
- 1 tsp baking soda
- 1/2 cup finely chopped nuts (I usually do walnuts)
- 1 cup fruitcake mix/fruit and peel mix
Directions:
-Pre-heat oven to 325 F
-In a mixer fitted with a paddle, combine butter, brown sugar and eggs. Beat until smooth.
-Whisk together flours, spices and baking soda in a separate bowl
-Add the rest of the wet ingredients to the mixer bowl, beat thoroughly again
-Toss the fruit and peel mix in flour mix and make sure the pieces are thoroughly coated so they don't stick together. Then mix in nuts.
- Mix together wet and dry mixes until just combined. Don't overmix, a slightly lumpy batter is ok.
- Pour into a loaf pan. Bake for 60-70 minutes in the center of the oven. Check on it 40 minutes in- if it is already browning significantly, tent foil on top to prevent it from burning.
Notes:
-Yes, this is another recipe with oat flour... you can probably see that it's an ingredient I love. It makes the bread a little more dense and chewy like a fruitcake, but you can easily use all all-purpose flour instead if you want a more traditional banana bread texture. I don't recommend whole wheat flour, which I tried out early developing the recipe. It makes it taste too much like a health food... which this absolutely isn't lol
He missed it so much that, yes, I'm pulling out this recipe and I'm about to make it again in February. Which I'm fine with, because this is my fanciest recipe that I've done the best at documenting and worked the hardest to refine- it would be a shame if I could only pull it out in December.
Recipe under the cut, as always!
Ingredients:
- 1/2 cup of orange rind infused olive oil OR 1/2 cup oil with 1 heaping tbsp fresh orange zest
- 2/3 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 3/4 cups mashed bananas, as ripe as possible
- 1/3 cup of apricot jam or another mild-flavored jelly or jam
- 1 cup all-purpose flour
- 1 cup oat flour
- 1/2 tbsp pumpkin pie spice
- 1/2 tbsp cinnamon
- 1 tsp nutmeg
- 3/4 tsp salt
- 1 tsp baking soda
- 1/2 cup finely chopped nuts (I usually do walnuts)
- 1 cup fruitcake mix/fruit and peel mix
Directions:
-Pre-heat oven to 325 F
-In a mixer fitted with a paddle, combine butter, brown sugar and eggs. Beat until smooth.
-Whisk together flours, spices and baking soda in a separate bowl
-Add the rest of the wet ingredients to the mixer bowl, beat thoroughly again
-Toss the fruit and peel mix in flour mix and make sure the pieces are thoroughly coated so they don't stick together. Then mix in nuts.
- Mix together wet and dry mixes until just combined. Don't overmix, a slightly lumpy batter is ok.
- Pour into a loaf pan. Bake for 60-70 minutes in the center of the oven. Check on it 40 minutes in- if it is already browning significantly, tent foil on top to prevent it from burning.
Notes:
-Yes, this is another recipe with oat flour... you can probably see that it's an ingredient I love. It makes the bread a little more dense and chewy like a fruitcake, but you can easily use all all-purpose flour instead if you want a more traditional banana bread texture. I don't recommend whole wheat flour, which I tried out early developing the recipe. It makes it taste too much like a health food... which this absolutely isn't lol
