A cherry twist on the classic Banana Bread.
Preheat the oven to 170C. Lightly grease a loaf tin with butter and line with baking paper.
Beat the butter and sugar together with an electric whisk until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl with each.
Add the flour, salt and bicarbonate of soda and mix until just combined then add mashed bananas. Fold in the walnuts and cherries and spoon into the prepared tin.
Slice the spare banana down the middle and lay each half, cut side up on top of the mixture.
Bake for 60 minutes or until a cake tester comes out clean. Allow to cool completely before slicing.
180g plain or gluten free flour
1 ¼ teaspoons bicarbonate of soda
160g soft brown sugar
60g butter at room temperature
2 large eggs
4 large, ripe bananas, mashed plus one extra for the top.
150g fresh cherries, pitted and roughly chopped
60g pecans, roughly chopped
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