January 22, 2012

Low-fat cherry banana bread

This sweet banana bread is moist with bursts of swollen cherries that act like splodges of jam. Perfect afternoon treat, my favourite parts are the crunchy toffee edges.

Cherry Banana Bread

185 grams of plain flour
2 teaspoons of baking powder
1 teaspoon of baking soda
4 very ripe bananas
50 grams of melted butter
2 eggs
120 grams of caster sugar
10 pitted tinned cherries
60 grams of dessicated coconut

Melt the butter in the microwave and beat in the sugar. Add in the bananas to mash through, beating in the eggs. Sift in the flour, baking powder and soda and add in the dessicated coconut. Fold in these ingredients gently until incorporated. Add in the cherries and delicately mix these through.

Line a loaf tin with baking paper and spray with cooking oil. Add in the banana bread mixture. Bake in a 170 degree oven for 1 hour or until bouncy in the middle.

Leave in tin to cool for 10 minutes then turn out onto a wire rack to cool completely before slicing.

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