Banana Bread with Cherries and Pecans
Banana Bread with Cherries and Pecans
We always seem to have the need for Banana Bread in our house. Eaten at all times of the day I love to have it for Breakfast and my son loves to have a slice after school. It’s a wonderful way to use up over ripe bananas. This recipe is Gluten Free and Dairy Free Banana Bread with Cherries and Pecans.
Ingredients:
175 g gluten free self raising-flour
2 tsps. baking powder
1 1/2 tsps. mixed spice
1/2 tsp salt
2 large eggs
200 g caster sugar
2 ripe bananas
1 tsp vanilla extract or cherry flavouring
125 ml vegetable oil
1/2 cup of dried cherries or glace cherries (chopped if you wish)
1/2 cup of pecans (chopped roughly)
Method:
Preheat the oven to 180°C / 160° Fan / 350°F / Gas Mark 4 and line the loaf tin.
In a mixer or bowl add all the ingredients of eggs, sugar, bananas, flavouring and oil and whisk together.
Then stir the dry ingredients in until mixed.
Transfer the cake mix into the prepared loaf tin and place in oven for 50 minutes.
Bake until golden and a skewer inserted in the centre comes out dry.
Let cool completely in tin before transferring to a wire rack.
Additional Notes:
Make this into a tray bake but remember to reduce the cooking time (dependent on size of tin).
Why not decorate with a simple icing, sprinkles and cherries (my youngest loves the icing on cakes!)
Equipment Used:
Loaf tin (approximately 21 cm by 11 cm)
KitchenAid Stand Mixer
Spatula.
