Indulge in our Holiday Sunripe Banana Fruit Cake. This moist, festive loaf combines sweet banana bread with a rich candied fruit blend for a tropical holiday treat! This post contains Walmart affiliate links.
The holidays are in full-swing, and you know what that means – the house fills with the aroma of spices, warmth, and all things delicious. While I adore the classic fruitcakes and festive fruitcake cookies, sometimes I like to add a little unexpected twist to our holiday spread. And that’s exactly what we’re doing with this incredible Holiday Sunripe Candied Banana Fruit Cake!
Now, I know what some of you might be thinking… fruitcake. And for many, that word conjures up images of dense, dry loaves that get passed around the table more than they get eaten! But I promise you, this isn’t that fruitcake. Oh no, this is a whole new level of festive deliciousness.
Imagine the comforting, sweet crumb of your favorite banana bread, but then elevate it with a vibrant explosion of tropical flavors from a glorious Sunripe Candied Fruit Blend. It’s moist, it’s tender, and it’s packed with those delightful chewy bits of candied fruit that just sing of holiday cheer. It’s like a little taste of a warm, sunny escape in the middle of winter! My fruit looks darker than normal because it oxidized- this is totally okay as long as it was sealed properly and doesn’t smell funky.
Sunripe (Paradise) Candied Fruit
The Sunripe Fruit Blend is essentially a pre-mixed collection of candied fruits, typically containing pieces of cherries, pineapple, and citrus peels, that have been preserved by infusing them with sugar syrup. The mix is primarily used in holiday baking, to instantly provide a chewy texture and a bright, festive, tropical flavor and vibrant color. Due to its high sugar content and concentrated flavor, it’s a convenient way to add traditional holiday notes without having to candy individual fruits.
I had picked up an extra container of candied fruit at Walmart last holiday season, but thankfully this product has a long shelf life. I know I want to bake another batch of my chewy fruitcake cookies. However, after buying a ton of ripe bananas from my local fruit mart, I knew I needed to make my sour cream banana bread. My kids are huge banana bread fans, and I thought, “Why not combine them?” And oh my goodness, it was a hit! Even my husband, who usually steers clear of traditional fruitcake, went back for a second slice. That’s how you know you’ve got a winner!
This cake is incredibly simple to make, perfect for those busy holiday schedules. It comes together quickly, bakes beautifully, and fills your home with the most delish aroma. Plus, it looks absolutely stunning on a platter, making it a perfect gift for neighbors, a lovely addition to a cookie exchange, or just a fabulous treat to enjoy with a cup of coffee by the fireplace.
Why We Love This Cake
We love this cake for three simple reasons:
- It’s Easy to Bake: It comes together fast and makes your whole house smell amazing. Plus, it looks pretty and is great for giving as gifts!
- It’s Super Moist: It tastes like the best banana bread ever, meaning it’s soft, tender, and definitely not dry like old-school fruitcake! The banana makes sure of that.
- It Tastes Like a Vacation: Instead of heavy, traditional fruit, it uses a bright Sunripe Candied Fruit Mix that gives it a fun, tropical, and really cheerful holiday flavor.
Ingredients
- Mashed Bananas: Provides primary flavor, sweetness, and significant moisture. They contribute to the dense, tender crumb characteristic of quick bread.
- Sour Cream: Adds fat and acidity, which tenderizes the flour’s gluten, resulting in an exceptionally moist and tender crumb. The acid is crucial for activating the leavening agent.
- Baking Soda: Acts as the chemical leavening agent. It reacts immediately with the acid in the sour cream (and bananas) to produce gas bubbles, causing the loaf to rise.
- Unsalted Butter & Granulated Sugar: When creamed together, they incorporate air for lift and add richness and sweetness. The sugar also helps the crust brown.
- All-Purpose Flour: The structural component. Its gluten network provides the framework that holds the loaf’s shape.
- Large Eggs: Provide structure (proteins set when heated) and act as an emulsifier, binding the wet and dry ingredients.
- Vanilla & Rum extract: add flavor to the bread/cake.
- Sunripe Fruit Mix & Pecans: These are mix-ins that provide flavor variation and textural contrast (chewy fruit, crunchy nuts) to the soft banana base
How to Serve it
This Holiday Banana Fruit Cake is absolutely divine on its own, but here are a few ways we love to enjoy it:
- Warm with Butter: A slice, slightly warmed, with a generous smear of softened butter. Pure heaven!
- Dust with Powdered Sugar: A simple dusting of powdered sugar makes it look extra festive.
- Cream Cheese Glaze: For an extra decadent touch, whip up a quick cream cheese glaze (2 oz softened cream cheese, 1 cup powdered sugar, 1-2 tbsp milk or orange juice, ½ tsp vanilla extract). Drizzle over the cooled cake.
- With Coffee or Tea: It’s the perfect companion for your morning coffee or an afternoon cup of tea.
Tips & Tricks:
- Ripe Bananas are Key! The riper your bananas, the sweeter and more flavorful your cake will be. Look for bananas with plenty of brown spots!
- Don’t Overmix: This is crucial for a tender, moist cake. Mix until just combined.
- Storage: Store the fruit cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3-4 days. It actually tastes even better the next day as the flavors meld!
- Freezing: This cake freezes beautifully! Once completely cooled, wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 3 months. Thaw overnight at room temperature.
I hope you and your family love this Holiday Banana Fruit Cake as much as we do. It’s a wonderful way to bring a little extra sparkle and a unique flavor to your holiday traditions. Happy baking, everyone, and have the happiest of holidays!
More Tasty Holiday Treats
- Cranberry Christmas Cake
- Christmas Cracker Toffee
- Peanut Butter Cup Snowballs
- No-Chill Sugar Cookies
- 3 Ingredient Shortbread Cookies
Holiday Banana Fruit Cake
Equipment
- 9 x 5 loaf pan
- stand mixer fitted with paddle attachment
- Measuring cups and spoons
- masher
- oven adjust rack to center position
- cutting board & knife
Ingredients
- 1 cup mashed banana 2-3 small bananas, or 2 large
- 8 tablespoons unsalted butter *at room temperature
- 1 cup granulated sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- ½ teaspoon rum extract
- ½ cup sour cream
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 cup Sunripe (Paradise) Candied Fruit Mix
- ½ cup pecans rough chopped
Instructions
- Preheat oven to 350°F. and line a loaf pan with parchment paper.
- In a small bowl, whisk the flour, baking soda, and salt; set aside
- In a stand mixer fitted with the paddle attachments, or handmixer, cream butter, and sugar.
- Once creamed, add eggs, vanilla extract, sour cream, and mashed bananas and mix until combined.
- Slowly add in the flour, baking soda, and salt mixture; stir to combine. Don't overmix or the bread will be tough.
- Fold in candied fruit, and nuts until just combined.
- Fill parchment-lined loaf pan with batter. Bake on the center rack for 55-70 minutes. If top is browning too much, and loaf is not fully baked, cover with foil at the 60 minute mark, and check in five minute intervals.
- The top of the loaf with feel firm, and springy with a crack in it (for moisture to burst through). A toothpick inserted into the center of the loaf should be clean when inserted, and removed.
- Allow loaf to cool for 30 minutes before slicing. Enjoy!
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