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Banana Fruit Cake

Banana Fruit Cake

By: Linda Bonwill - World Class Cooking

"Nutty As A Fruitcake"

This is different from your typical fruitcake. You know, the ones that are heavy like a brick. Indulge and enjoy timeless baking with this non-classic traditional fruitcake.

This delightful confection is blended with banana, candied fruits, chopped nuts, and warm spices. But that's not all; these ingredients are also nestled with the deeply rich taste of coffee, creating this moist banana fruit coffee cake. Yes, every bite is filled with a light and airy taste of deliciousness, not making you feel weighed down or full.

Whether continuing a family tradition or starting a new one, this fruitcake recipe will bring warmth and joy to your celebrations. Bake, savor, and create cherished memories this year with this enduring seasonal favorite.

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.

Ingredients

Featured ingredient: Turtles in a Cup 10 oz. Bag Ground

  • 1 cup Door County (Turtles In A Cup) brewed coffee
  • 1/4 cup butter, melted
  • 1 cup bananas (very ripe)
  • 2 large eggs, room temperature
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 1 cup coconut milk
  • 1 1/2 tsp vanilla
  • 1 cup dried fruit mix
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup pecans or walnuts, chopped (1/2 in batter, half on top)

Instructions

  1. Brew a pot of Turtles In A Cup coffee, reserve 1 cup and let it cool
  2. Preheat oven to 350 degrees. Grease a loaf pan.
  3. Add the butter, banana, eggs, and sugar to a bowl. Beat the mixture with an electric mixer until smooth. Add the coconut milk, vanilla, fruit mix, and 1 cup of brewed coffee. Mix well
  4. In a separate bowl, stir together the flour, baking soda, baking powder, salt, cinnamon and half of the walnuts.
    Add the dry ingredients to the wet ingredients and mix well.
  5. Add the batter to the loaf pan. Spread the batter evenly across the pan. Sprinkle the remaining walnuts over top of the batter. Bake for 45-50 mins or until done.
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