Chocolate Banana Fruitcake


3/4 c. water
1/4 c. golden rum or 1/4 c. apple juice mixed with 1 tsp. rum extract
1 lg. egg
1 tbsp. vegetable oil
1 pkg. banana bread mix (14 oz.)
1 c. chopped walnuts
3/4 c. semi-sweet chocolate chips
1 jar (8 oz.) maraschino cherries, drained & halved (3/4 c.)


Heat oven to 350 degrees. Spray bottom of two 7 1/4 x 3 3/4 x 2 inch loaf pans with vegetable cooking spray. Line bottom with waxed paper and spray again. Mix water, rum, egg and oil in a large bowl and blend well. Stir in banana bread mix and blend well. Add nuts and chocolate chips to mixture. Pour into prepared pans and bake 45 minutes or until pick comes out clean. Cool in pan on wire rack for 20 minutes. Loosen edges with thin knife and invert on rack. Cool.


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