Ingredients
- 200g Pure margarine
- 200g brown sugar
- 1 large banana mashed
- 160g gluten free self-raising flour
- 40g polenta flour
- 1/2 teaspoon baking powder
- 100g glaced cherries, halved
- 120g fresh cherries, stoned and halved
- 50g ground almonds
- 10 - 12 tablespoons semi-skimmed milk (or use almond milk for a milk free diet)
Method
- Pre-heat the oven to 180ºC.
- Cream the margarine and sugar together. Add in the mashed banana. Mix well.
- After sifting the flour and baking powder, fold this into the mixture.
- Add the cherries and ground almonds. Now add the milk but only use as much as you need to create a smooth mixture.
- Pour into a baking tin and bake for 50 minutes, then for a further 20-30 minutes covered in foil.
- To store, you could slice this into individual portions, wrap in cling film and store in the fridge.
