| Banana and Maraschino Cherry Loaf |
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| Written by Billington's, 2004 | |
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Flavoursome maraschino cherries are also known as cocktail cherries. As you cut the loaf into slices, their shiny, deep crimson colour will make it hard to resist.
300g (10oz) jar of maraschino cherries 225g (8oz) plain flour 2 tsp baking powder 1⁄2 tsp salt 110g (4oz) butter, softened 110g (4oz) light muscovado sugar 2 medium eggs 3 ripe bananas 50g (2oz) walnuts, chopped Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Drain the maraschino cherries, reserving 2 tbsp of the syrup. Cut the cherries into quarters and set aside. Sift together the flour, baking powder and salt. In a medium mixing bowl, combine the butter, sugar, eggs and reserved cherry syrup and mix, using the medium speed of an electric mixer, until the ingredients are thoroughly combined. In a separate bowl, mash the bananas with a fork. Add the flour mixture to the butter, sugar and eggs mixture, alternately with the mashed bananas, beginning and ending with the flour mixture. Stir in the cherries and walnuts. Spread the batter evenly in a greased 450g (1lb) loaf tin. Bake for about 1 hour, or until golden brown. The cake will be cooked through when a skewer inserted in the middle comes out clean. Leave in the tin to cool for a few minutes in the tin, then turn the cake out on to a wire rack until it is completely cold. Store in an airtight tin for up to three days. Serves 6-8 |
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