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Banana Fruit Cake

By Jeffrey Bridges & his Grandma French


Difficulty: Easy

Prep time: 15 minutes

Cook time: 60 minutes

Servings: 15



  • 2 cups sugar
  • 2 eggs
  • 6 ripe bananas, almost brown
  • 2 teaspoons baking soda in 3 tablespoons of hot water
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon nutmeg
  • 1 cup chopped walnuts, or pecans
  • 1 cup raisins, optional
  • 1 cup salted butter
  • 3½ cups flour


  • 1 bag powdered sugar
  • 2 sticks unsalted butter
  • 1 tablespoon vanilla
  • 3 tablespoons instant coffee
  • 1 tablespoon milk
  • 2 tablespoons hot water



Preheat oven to 350˚F. Combine sugar with all wet ingredients.

In a separate bowl, sift dry ingredients together. On medium speed, slowly beat the flour mixture into the wet mixture. Once the batter has been mixed thoroughly, reduce mixer speed to low and add your chopped nuts and raisins. Pour into a greased and floured 11″ x 9″ cake pan, and bake for approximately one hour.

Check the doneness of the cake with a butter knife in the middle of the cake—if it comes out clean, it’s ready. Let cool, then frost.


In a small mug, dissolve the hot coffee in the hot water. Then, in a mixing bowl, whip the butter until it is soft before slowly adding the powdered sugar. Mix in the milk and vanilla, then add the coffee mix until it’s soft and creamy. Pour the frosting on top of the cake and spread it out.

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