Not-Really-Fruitcake

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I have the perfect holiday or any day treat for you! It truly is nom nom.
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{Overwhelmed from the holidays that you forgot about those neighbor gifts? Trust me, it’s quite alright. Want to give a homemade gift from your kitchen? Try this recipe out! It is so easy and exceptionally yummy.}
I don’t know anyone who actually likes fruitcake.
But I know plenty of people who love my not-really-fruitcake! It is kind of a veggie/fruitcake. The heart of this dense bread is bananas, paired with carrots and, yes you read that right, sweet potato! Add your “candies” – cranberries and walnuts – and you have not-really-fruitcake! It’s perfect for the holidays when you add spices and fresh ginger. I keep my ginger in the freezer so that it lasts longer.
Now the basis of this recipe is a typical banana bread, but I eliminated the fat. That’s right, no butter or oil! Plus, these are high in vitamin C & A, plus iron! A loaf or 2 muffins are only 338 calories (!!!)
Feel good holiday snack? Oh, yes, please!
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They rise to a perfect top!

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Not-Really-Fruitcake
9 mini loaves; 338 calories per mini loaf

Ingredients:

Dry mixture:
2 1/2 cup white flour
1/2 tbsp of baking powder
1/4 tsp salt
1/2 tbsp pumpkin spice (optional)

Wet mixture:
4 to 5 ripe bananas, mashed
2 eggs
3/4 cup of white sugar
3/4 cup shredded carrots
3/4 cup shredded sweet potato
1/4 cup cranberries
1/4 cup finely shredded fresh ginger
1/2 cup chopped walnuts
2 tablespoons ground flax

How to:
Spray mini loaf pan or muffin pan with oil. (You can use paper liners with your pan or just scoop batter directly into the pan by spraying oil first- either way works.)
Preheat oven to 350°F.
First, sift together all the dry ingredients into a medium bowl. If you don’t have a sifter, use a wisk to incorporate them together.
In a large bowl, mash your bananas with a fork or potato masher. Then add the sugar and eggs. Mixed with a wooden spoon until well combined. Add carrots, sweet potato, cranberries, flax, pumpkin spice, and walnuts. Pour dry mixture into wet mixture and combine.
Scoop into a muffin tin or mini loaves.
Bake for 20-23 minutes.
Makes 9 mini loaves or 18 muffins.

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