Banana Fruit Bread
(from Lucianolinda’s recipe box)
I doubled this recipe for my big Bundt pan, and it was too much, so I made a small loaf for the local coffee clutch.
It comes out really soft and will fall apart if you don’t let it cool in the pan for a few minutes.
Source: Adapted from a Paula Deen Banana Bread recipe.
Categories: Sweet Breads - Coffeecake
Ingredients
- 1/2 cup butter
- 1 cup sugar
- 2 eggs, beaten
- 4 bananas, crushed
- 1 1/2 cup flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/3 cup buttermilk (or Tres Leches if desired)
- 1/2 tsp. vanilla (or Brandy if desired)
- 1/4 cup chopped pecans and/or walnuts
- 1/2 cup coconut
- 1/4 cup candied cherries, chopped
- 1 can pineapple chunks, drained ( about 1 1/4 cup)
- 1 cup raisins/ dried cranberries/ dried blueberries or any combination you like
Directions
- Cream butter and sugar until light and fluffy.
-
Add beaten eggs, smashed banana, drained pineapple chunks, candied cherries and buttermilk,(or Tres Leches). Blend well.
- Sift together flour, baking soda, and salt. Add to creamed mixture gradually, mixing to blend thoroughly. Add vanilla (or Brandy) and mix well.
- Fold in nuts, raisins, cranberries, blueberries, and coconut one at a time. Fold gently to incorporate.
- Spray a loaf pan, or Bundt pan with Baker’s Joy (or grease and flour). Pour batter into pan, and bake at 350 degrees, until wooden pick comes out clean.
- Cool in pan until bread releases from sides, then cool completely on wire rack, or eat warm.