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- Jan 5, 2018
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I'm not really a mincemeat fan but when I saw the banana mincemeat bread mentioned I had to go looking for a recipe and found this easy one. Looks pretty interesting.
2 1/2 c. flour
1 tbsp. baking soda
1 tsp. salt
2 c. sugar
1 c. vegetable oil
4 eggs
1 1/2 c. mashed bananas
1 c. mincemeat (not condensed)
1/2 c. plus 2 tbsp. chopped macadamia nuts
2 tbsp. powdered sugar
Beat sugar and oil until light. Add eggs, one at a time, beating after each addition. Sift flour, soda and salt and add alternately with bananas. Beat in, a third at a time, into the sugar mixture. Fold in mincemeat and 1/2 cup nuts. Spoon batter into two greased and floured regular sized loaf pans. Bake at 350 degrees about 1 1/4 hours, until an inserted toothpick comes out clean. Combine powdered sugar and remaining nuts and sprinkle over tops of loaves.
The bananas reminded me of Hummingbird Cake. Here's the original Southern Living recipe and an easy cake mix version from Pillsbury.
https://www.southernliving.com/recipes/hummingbird-cake-recipe
https://www.pillsburybaking.com/recipes/easy-hummingbird-cake-8778/
This bundt cake version from Duncan Hines looks like a winner because it will be a little more dense and I could add my dried fruits to it.
https://www.duncanhines.ca/recipes/cakes/dh/hummingbird-cake/
1 pkg Duncan Hines® Moist Deluxe® Golden Yellow Cake Mix
1 (3.4 oz) pkg vanilla instant pudding and pie filling
1/2 cup vegetable oil
1 (8 oz) can crushed pineapple
reserved pineapple juice plus water equal to 1 cup
4 large eggs
1 tsp ground cinnamon
1/2 cup finely chopped pecans
1/2 medium-size ripe banana, mashed
1/4 cup chopped Maraschino cherries
Preheat oven to 350 °F. Grease and flour 10-inch Bundt® or tube pan.
Combine cake mix, pudding mix, oil, pineapple, 1 cup juice and water mixture, eggs and cinnamon in large bowl. Beat at low speed with electric mixer until moistened. Beat a medium speed 2 minutes. Stir in banana, pecans and cherries. Pour into pan.
Bake at 350°F 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate.
2 1/2 c. flour
1 tbsp. baking soda
1 tsp. salt
2 c. sugar
1 c. vegetable oil
4 eggs
1 1/2 c. mashed bananas
1 c. mincemeat (not condensed)
1/2 c. plus 2 tbsp. chopped macadamia nuts
2 tbsp. powdered sugar
Beat sugar and oil until light. Add eggs, one at a time, beating after each addition. Sift flour, soda and salt and add alternately with bananas. Beat in, a third at a time, into the sugar mixture. Fold in mincemeat and 1/2 cup nuts. Spoon batter into two greased and floured regular sized loaf pans. Bake at 350 degrees about 1 1/4 hours, until an inserted toothpick comes out clean. Combine powdered sugar and remaining nuts and sprinkle over tops of loaves.
The bananas reminded me of Hummingbird Cake. Here's the original Southern Living recipe and an easy cake mix version from Pillsbury.
https://www.southernliving.com/recipes/hummingbird-cake-recipe
https://www.pillsburybaking.com/recipes/easy-hummingbird-cake-8778/
This bundt cake version from Duncan Hines looks like a winner because it will be a little more dense and I could add my dried fruits to it.
https://www.duncanhines.ca/recipes/cakes/dh/hummingbird-cake/
1 pkg Duncan Hines® Moist Deluxe® Golden Yellow Cake Mix
1 (3.4 oz) pkg vanilla instant pudding and pie filling
1/2 cup vegetable oil
1 (8 oz) can crushed pineapple
reserved pineapple juice plus water equal to 1 cup
4 large eggs
1 tsp ground cinnamon
1/2 cup finely chopped pecans
1/2 medium-size ripe banana, mashed
1/4 cup chopped Maraschino cherries
Preheat oven to 350 °F. Grease and flour 10-inch Bundt® or tube pan.
Combine cake mix, pudding mix, oil, pineapple, 1 cup juice and water mixture, eggs and cinnamon in large bowl. Beat at low speed with electric mixer until moistened. Beat a medium speed 2 minutes. Stir in banana, pecans and cherries. Pour into pan.
Bake at 350°F 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate.