Don't let the title deter you! This is not your typical fruit cake. Feel free to use whatever dried fruit and nuts you have available. I added my suggestions below. Just make sure your fruit doesn't contain any added sugars (craisins usually do) or sulfites (keep apricots orange.) This is a dense bread that is sure to fill you up and satisfy a desire for something sweet. Make sure the loaf is cooled before slicing or it might crumble a bit.
2 ripe bananas, mashed well
2 large eggs
1/4 cup organic coconut oil, melted
2 cups almond flour
1 tsp baking powder
1/2 tsp sea salt
2 tbsp flax seeds (whole)
2 cups roughly chopped nuts and/or seeds (my favorites are almonds, pecans, walnuts, pistachios, sunflower, pumpkin)
2 cups roughly chopped dried fruits (try apricots, figs, dates, fresh cranberries, raisins)
Preheat oven to 350°F. Line a medium loaf pan with parchment paper. I lay the paper along the long dimension of the pan, leaving the ends free so I can lift the loaf out easily.
In a medium mixing bowl, whisk together bananas, eggs and coconut oil until well blended.
Stir in flour, baking powder, and salt. Blend until just mixed.
Fold in fruit and nuts/seeds and blend until well incorporated.
Spoon batter into prepared loaf pan and spread out evenly.
Bake for 40 minutes or until a toothpick inserted into the center comes out dry and the top is just golden brown.
Let bread cool completely before slicing. Will keep in the refrigerator wrapped well, for up to 1 week.
Adapted from Great Island