Banana Loaf

Ingredients


3 large, very ripe bananas
40g/1½oz glace cherries
75g/3oz sultanas
110g/4oz butter, softened
110g/4oz caster sugar
2 large eggs
175g/6oz gluten free/wheat free flour
50g/2oz cornflour
2 tsp gluten free/wheat free baking powder
½ tsp salt
1kg/2lb loaf tin, lined with parchment paper, or 24 small paper muffin cases


Method


Preheat the oven to 180C/350F/Gas 4.
Cut cherries into quarters and mix with the sultanas and 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 flour, cornflour, gluten free/wheat free baking powder and salt together and fold carefully into the banana mixture. 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 or cool mini muffins on a rack in their paper cases. Slice the loaf into eight slices to serve.