Soft, speckled bananas are best for this recipe. The mixture also makes adorable little mini muffins if you cook them in individual cases – great for children's packed lunches. Big kids like them too!
Ingreadient
- 40g/1½oz cherries
- 75g/3oz sultanas
- 110g/4oz butter, softened
- 110g/4oz caster sugar
- 2 large eggs, preferably free-range
- 3 large ripe bananas
- 175g/6oz fine rice flour
- 50g/2oz cornflour
- 2 tsp gluten-free baking powder
- ½ tsp salt
Direction
- Preheat the oven to 180C/350F/Gas 4.
- Wash and dry the cherries. Cut into quarters and mix with the sultanas. Set aside.
- Cream the butter and sugar together until pale, light and soft. Add the eggs, one by one, and beat well between each addition.
- Mash the bananas and add to the creamed mixture. Sift the rice flour, cornflour, gluten-free baking powder and salt together and fold carefully into the banana mixture. Very gently, stir in the cherries and sultanas, so that they are evenly distributed through the mixture.
- Pour the mixture into the loaf tin or into 24 small muffin cases and bake in the oven for about 1¼ - 1½ hours for the loaf, 25 minutes for the mini muffins, until golden on top and a skewer inserted into the centre comes out clean.
- Remove the loaf from the tin and cool on a wire rack; cool mini muffins on a rack in their paper cases. Slice the loaf into eight slices to serve.
