Banana loaf is done! I had a couple of bananas that were on there way out, perfect excuse for some baking methinks! I have used cherries in this recipe too and managed to snap up a small punnet for just £1 at my local Asda! See my previous post here for details of the banana loaf I’m attempting to recreate.

I struggled to find the recipes that I’d used the last time I made the gluten free banana and cherry loaf, so I adapted one I found at this link.

I made the following alterations to the ingredients:

250g gluten free plain flour (I used Doves Farm plain white flour blend)
1 teaspoon bicarbonate of soda
1 1/4 teaspoon xanthan gum
1 teaspoon glycerine
pinch salt
115g butter (can be subbed for sunflower oil for the dairy free lot – about 80ml or 1/3 cup should do)
115g dark brown soft sugar
2 eggs, beaten
500g mashed over-ripe bananas
10-12 fresh cherries – optional
50-100g chopped nuts or a couple of handfuls whole nuts (I used a mix of hazelnuts, almonds and pecans, chopped in food processor) – also optional
2 tablespoons natural yogurt (dairy free variety is okay)

I blended all the wet ingredients (butter, banana, glycerine & eggs) and gradually added the sugar. I then sieved the flour, bicarbonate of soda and xanthan gum into a large bowl and gradually added the wet mixture, folding it in. The mixture was a little stiff & doughy so I added the yogurt to loosen it off. At this stage it should be thick but it should move if you tilt the bowl, a bit like cement! I then added the nuts to add a bit of texture. I used the blade attachment on my food processor (pictured) to chop the nuts, about 4-5 pulses was enough, be careful not to chop them too much or they’ll start to form a paste. I then added the cherries, tearing each one into several pieces and disposing of the stone.

Spoon the mixture into a loaf tin, either lined with greaseproof paper or greased well with butter. Pop the tin in a preheated oven at 150 degrees for a fan oven or a little higher for a conventional oven and bake for about an hour and 15 mins or until a skewer inserted into the middle of the loaf comes out clean.

This was not my most successful loaf but I think that’s because I had the temperature up too high (I used the temp recommended on the recipe I referenced but I think for gluten free it should be a bit lower. I also have a fan oven so think that may have played a part!) The top of my loaf is a little crispy (burnt) but the middle is gooey and just dense enough.

I made a light glaze with 1 and 1/2 tablespoons yoghurt and about 50-75g icing sugar (so its still a bit runny) and brushed it on the top. Alternatively you can make a cream cheese and icing sugar mix. Start with a small amount of cream cheese (add a slice of banana if you want to add some extra flavour) and add the icing sugar, the consistency should be thick like a paste. Sprinkle some icing sugar on the top to finish.

I’ll remake this again soon so may update it again if I can improve on anything.

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