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BANANA CHERRY WALNUT LOAF

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!

They would be fabulous in granola, yogurt, muffins…. just look at these luscious babies:

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.

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