recipes
READY, SET, BAKE! This month FRAN STEVENS, aka The Food Wife, has some great bakes for a warming afternoon tea on a cold winter’s day.
DAIRY-FREE BANANA AND CHERRY LOAF CAKE Makes 8-10 slices
This is a bit of a favourite in our house at the moment. Using up over-ripe bananas, no need for butter as it uses vegetable oil, and using frozen cherries to get little bursts of extra fruitiness. It’s great to make with kids, as it’s an all-in-one method that just needs stirring together (another benefit of using oil over butter).
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To make this a bit more naughty you could also add 100g of broken dark or white chocolate (dairy-free
if required) to the mix at the same time as the cherries. Ingredients 2 large/3 medium/4 small very ripe bananas, mashed 110g vegetable oil 60g caster sugar 170g self raising flour 2 eggs, beaten 1 tsp vanilla extract 100g frozen pitted cherries Method Preheat the oven to 180°C fan.
In a large bowl, mix the bananas, oil, sugar, flour, eggs and vanilla together. Fold in the cherries. Pour into a lined 2lb loaf tin and bake for 50 mins, or until golden, risen and springs back to the touch. Remove from the oven and allow to cool in the tin for half an hour before transferring to a wire rack. Store in an airtight container and it will last a few days. THEWESTWILTSMAGAZINE 25
