Soft speckled bananas are best for this recipe. The mixture also makes adorable little mini muffins if cooked in individual cases.

Ingredients

40g cherries

75g sultanas

110g caster sugar

110g butter, softened

2 large eggs, preferably free range

3 large ripe bananas

175g fine rice flour

50g cornflour

2 tsp gluten-free baking powder

½ tsp salt

1 x 900g loaf tin, 23 x 12 x 5cm

Preheat the oven to 180°C/gas mark 4.

Line the loaf tin with parchment paper. Wash and dry the cherries. Cut into four and mix with the sultanas – set aside.

Cream the butter and sugar together by hand or in a food mixer until light and fluffy. Add the eggs one by one and beat for several minutes.

Mash the bananas and add to the butter, sugar and egg mixture. Sieve the rice flour, cornflour, salt and gluten-free baking powder together and fold gently into the banana mixture. Very gently, stir in the cherries and sultanas, so that they are evenly distributed through the mixture.

Pour into the loaf tin and bake for 11/4-11/2 hours until golden on top and a skewer comes out clean. Remove from the tin and cool on a wire rack.