Accidental Banana Nut Bread
Tastier version of Fruit Stollen in bread pudding form!
A Huttenga family favorite, this is yum-a-licious as a dessert, side, over ice cream, or even on waffles. Who doesn’t love a little fruit with their...
Low Fat and Low Sugar Apple Bread Pudding
We love it and sometimes we even get a surprise outcome like when trying out a “fruity cake”. We have a lot of chocolate cakes in our recipe file and we were eager to add something fruity to the mix (knowing it would be a winner with the kids) and when we removed the cake and took a bite, our first thought was “banana nut bread”! So instead of our original title that was something “fruity”, we decided to call it exactly what it was... Accidental Banana Nut Bread!
Used 6-quart slow cooker
- 1 Box yellow cake mix
- 1/4 Cup sour cream
- 1 small box banana cream pudding mix
- 1 small bag frozen fruit of choice (we used a mix of strawberries, peaches and bananas)
- 1 Cup nuts of choice (optional)
Spray your crock with cooking spray. Mix the cake according to box instructions and then add the remaining ingredients.
Pour into slow cooker, cover and cook on High for about 3 hours.
Cake will be pulling away from the edge and a toothpick will come out clean when inserted in center of cake. Let cool for 20-30. You can slice and serve out of slow cooker or invert crock to remove the whole cake. We were going for a Tutti Fruity type dessert when experimenting, and came up with a delicious banana nut bread tasting cake! Very yummy for a dessert or even with coffee in the morning!
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