Cherry & Coconut Banana Bread

Cherry and Coconut Banana Bread

I must learn to wait for the cake to cool before taking a picture, but I couldn’t help myself and I had to cut myself a slice! Great as a mid-morning snack or afternoon snack, or just because you want a piece of cake. This delicious cake is full of sweetness and taste. I have been known to hide this in the cupboard as it’s my treat during the week! It freezes well, so you can make it and freeze it for when you want some.

Ingredients:

175 g gluten free self raising-flour or our General All Purpose Gluten Free Flour

2 tsps. baking powder

1 tsp. mixed spice

1/2 tsp salt

2 large eggs

150 g caster sugar

50 g desiccated coconut

2 ripe bananas

2 tsp cherry flavouring

125 ml vegetable oil

1 cup of glace cherries (chopped)

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).

Equipment Used:

Loaf tin (approximately 21 cm by 11 cm)

KitchenAid Stand Mixer

Spatula.