I found these scrumptious cherries at Costco. Have you tried them yet? The first thing I look for in dried fruit or nuts of any kind, is that they do not have any nasty chemical preservatives. These only contain sugar. They are luscious, plump, sweet/tart yumminess!
I don’t eat a lot of sugar. Mostly, I use natural sweeteners like honey or pure maple syrup. But once in a long while I will use organic cane sugar. Plus, I always freeze much of my fruit, as it brings out more natural sweetness – particularly with bananas, so you can use less sugar in the recipe. Usually by at least 1/4 of a cup.
I just had to use these cherries in my banana loaf recipe. I can’t remember where this original recipe came from – it is a recipe I have been making for years. It is easily adaptable using other gluten free flours as well.
Banana Bread is such a great standby snack or good for Breakfast too.
½ cup sorghum flour
½ cup brown rice flour
1/4 cup cornstarch
1/4 cup Tapioca Starch
¾ tsp. Baking soda
1 tsp. G.F.baking powder
2 Tblsp. Ground flax meal
1 tsp. Xanthan gum
2 large eggs, beaten
¾ cup Organic Cane Sugar or brown sugar
4 Tblsp. Grape Seed Oil
1 ½ tsp. Vanilla
2/3 cup chopped walnuts
3/4 cup chopped dried cherries
2 –3 mashed bananas (I only use 3 if they are small)
Combine dry ingredients in a large bowl, whisking to incorporate, and set aside. Using a hand mixer, beat eggs till frothy. Add the brown sugar, oil, vanilla mixing well to combine. Then add in the mashed bananas, stirring by hand with a whisk to incorporate.
Add the wet ingredients to the dry, mixing by hand until blended then fold in the nuts and cherries.
Grease and lightly flour a loaf pan with Sweet Rice flour, pour in batter.
Bake at 350 degrees, 50-60 minutes. Remove from the loaf pan, let cool on a wire rack.
Enjoy plain or with a spread of butter.