Banana and Cherry Bread, gluten free, wheat free.

My husband went a bit banana-tastic last week and bought half a banana tree, we do love our fruit but I’ve been left with a few over-ripe beauties. That combined with a toddler who love to bake meant we decided to play around with a banana and cherry bread. It ended up looking very pretty when sliced, making us both smile 🙂

 

Banana and Cherry Bread, gluten free, wheat free.

Recipe Type: Gluten free, wheat free cake
Author: Priya Tew, Dietitian UK
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 110g/4oz butter
  • 110g/4oz sugar
  • 2 large eggs
  • 3 large ripe bananas
  • 175g/6oz roce flour
  • 50g/20z polenta or cornmeal
  • 2 tsp gluten free baking powder
  • 75g/3oz sultanas
  • 30g/1 oz glace cherries
  • 1 tsp cinnamon
Instructions
  1. Cream together the butter and sugar.
  2. Add the eggs one at a time.
  3. Mash the bananas and add to the butter and sugar mixture.
  4. Fold in the flours, cinnamon and baking powder.
  5. If using a food processer, empty the mix into a bowl at this point, then stir in the sultanas and cherries.
  6. Pour into a greased and lined loaf tin and bake at Gas Mark 4 for 1-1.5 hours.
  7. Test it by using a skewer, when it comes out clean the cake is cooked!
  8. Remove from the tin and leave to cool.

 

 

This cake doesn’t keep for many days, but is lovely toasted with a bit of butter when it’s gotten a bit old. Enjoy.

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