Ingredients

• 40g/1½oz cherries
• 75g/3oz sultanas
• 110g/4oz butter
• softened
• 110g/4oz caster sugar
• 2 large eggs
• preferably free-range
• 3 large ripe bananas
• 175g/6oz fine rice flour
• 50g/2oz cornflour
• 2 tsp gluten-free baking powder
• ½ tsp salt
• 1kg/2lb loaf tin
• lined with parchment paper
• or 24 small paper muffin cases

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Wash and dry the cherries. Cut into quarters and mix with the sultanas. Set aside.
• Cream the butter and sugar together until pale
• light and soft. Add the eggs
• one by one
• and beat well between each addition.
• Mash the bananas and add to the creamed mixture. Sift the rice flour
• cornflour
• gluten-free baking powder and salt together and fold carefully into the banana mixture. Very gently
• stir in the cherries and sultanas
• so that they are evenly distributed through the mixture.
• Pour the mixture into the loaf tin or into 24 small muffin cases and bake in the oven for about 1¼ - 1½ hours for the loaf
• 25 minutes for the mini muffins
• until golden on top and a skewer inserted into the centre comes out clean.
• Remove the loaf from the tin and cool on a wire rack; cool mini muffins on a rack in their paper cases. Slice the loaf into eight slices to serve.