Recipe by Sarah Sunshine
This is a moist, fruity cake. It can be made as a regular cake or in a bundt tin (I used a 10" bundt tin). Cherries can be substituted for blueberries, raspberries - anything you have on hand. The cooking time shown is for a non-fan oven.
Top Review by Lynne the Pirate Queen
I made this cake as a special Valentine's Day treat for my fiance, who just adores cherries. It is very, very good -- easy to make, moist, and not too sweet. I used a 14-oz. bag of (thawed and drained) frozen cherries, and because of my fiance's lactose intolerance used rice milk in place of regular milk. I think the only change I might make next time would be to puree some additional cherries and use them in place of some of the bananas, just to pump up the cherry flavor and color. I ~will~ be making this again! :)
- 2 cups flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup sugar
- 3 mashed ripe bananas
- 2 eggs
- 2 teaspoons vanilla extract
- 1⁄2 cup milk
- 1⁄4 cup oil
- 2 cups pitted cherries
Directions See How It's Made
- In a large bowl, combine the flour, baking powder, salt, suger.
- In a smaller bowl, mash the bananas.
- To the bananas, add the eggs, vanilla extract, milk and oil and mix. Combine cherries into the mix.
- Add the wet mixture to the other dry ingredients in the large bowl and mix.
- Spray the baking tin with cooking spray (alternatively, grease tin with butter).
- Pour batter into baking tin and cook in a oven pre-heated to 375 degrees for 1 hour 10 minutes.
- Remove cake from oven and allow to cool for 20 minutes. Turn cake onto a plate and allow to cool.