Banana bread with sour cherries
This banana bread with sour cherries is moist and soft so it goes really well with your morning coffee or afternoon tea. For a vegan version use flax-egg or some egg alternative powder. You can decorate it with icing, buttercream or cream cheese – I just dusted it with icing sugar. This recipe has no added sugar, but you can add some to it if you want the cake very sweet.
Ingredients
Method
- Preheat the oven to 170°C. Grease and line a medium size loaf tin.
- Mash the bananas then add the eggs, oil and oat milk.
- Mix together the flour, oats, baking powder and cinnamon. Add the banana mixture and combine. Add more milk or flour to get a thick batter but not a dough. If you’re using tinned cherries, you can add some of the syrup from the tin too.
- Fold in the sour cherries and cherries (cut into bits), then transfer the batter into the prepared tin.
- Bake for 45-50 minutes in the middle of the oven, until the top is golden and an inserted skewer comes out clean.
- Let it cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.