Cherry Banana Bread Recipe
Ingredients
| 1/2 cup butter, softened 125 mL | ||
| Granulated Sugar | 3/4 Cup (16 tbs) | |
| Egg | 1 | |
| Vanilla | 1 Teaspoon | |
| Ripe bananas | 1 Cup (16 tbs), mashed | |
| Plain yogurt | 1/2 Cup (16 tbs) | |
| All purpose flour | 3/4 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 3/4 cup coarsely chopped red and green candied cherries 175 mL | ||
| Toasted slivered almonds | 1/2 Cup (16 tbs) | |
Directions
Cut waxed paper strips to line sides of four 14 oz (398 mL) cans; set aside.
In bowl, beat butter with sugar until light and fluffy.
Beat in egg and vanilla.
Stir in bananas and yogurt until well blended.
Combine flour, baking powder, baking soda and salt; stir into banana mixture until just combined.
Stir in cherries and almonds.
Divide among prepared cans; place on baking sheet.
Bake in 350°F (180°C) oven for 45 minutes or until cake tester inserted into center comes out clean.
Let cool for 10 minutes in cans; turn out upright onto racks.
Let cool; remove paper. (Loaves can be frozen for up to 1 month.)
In bowl, beat butter with sugar until light and fluffy.
Beat in egg and vanilla.
Stir in bananas and yogurt until well blended.
Combine flour, baking powder, baking soda and salt; stir into banana mixture until just combined.
Stir in cherries and almonds.
Divide among prepared cans; place on baking sheet.
Bake in 350°F (180°C) oven for 45 minutes or until cake tester inserted into center comes out clean.
Let cool for 10 minutes in cans; turn out upright onto racks.
Let cool; remove paper. (Loaves can be frozen for up to 1 month.)
Chef
