A stand mixer is a great bit of kit to make this loaf as its tough enough to mix in the bananas and eggs without using any other equipment. I am a short cut cook wherever possible and this is a good one. If you don’t have a mixer you will need to mash the bananas, mix in the eggs and then add them to the dry ingredients. Using coconut sugar adds a caramel tone and the sour cherries a little tanginess. This loaf is robust fruity and get better after a couple of days in an airtight tin or wrapped in foil. Delicious with a spread of good butter too!
225g self-raising flour (use gluten free if required)
150g coconut sugar
Pinch Maldon sea salt
200g sour cherries and chopped figs
75g chopped pecans
2 large eggs
450g ripe bananas (3 -4)
Pre-heat the oven to gas mark gas mark 4/ 180°C/fan 160°C. Line a 23x13cm loaf tin with silicone baking paper.
Put the flour in the mixing bowl with the butter and sugar and process until you have a breadcrumb like appearance. Add the fruit, nuts and mix to combine evenly. Now mix in the eggs and bananas. Just leave the mixer on long enough to mix evenly but don’t over process. Spoon the mix into the prepared tin and bake for 1hr 15mins. At this point test with a knife to see if the cake is cooked through if not place back in the oven for 10-15 minutes until it is. Cool in the tin and serve when cool.
This will last for 4-5 days if stored in an airtight container in a cool place.