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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.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 large ripe bananas
  • 2 eggs beaten
  • 1 cup oat milk
  • ⅓ cup rapeseed oil
  • 1 cup oats
  • 1 cup flour
  • 2 tsp baking powder
  • 1 tsp cinnamon powder
  • ½ tsp mixed spice optional
  • ½ cup dried sour cherries
  • ½ cup tinned or fresh cherries/sour cherries

Method
 

  1. Preheat the oven to 170°C. Grease and line a medium size loaf tin.
  2. Mash the bananas then add the eggs, oil and oat milk.
  3. 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.
  4. Fold in the sour cherries and cherries (cut into bits), then transfer the batter into the prepared tin.
  5. Bake for 45-50 minutes in the middle of the oven, until the top is golden and an inserted skewer comes out clean.
  6. Let it cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.