Today, I had planned on sharing a chicken and wild rice soup recipe, however I didn’t love the picture I captured at all – that happens, quite a bit judging by all the snaps sitting on my desktop screen that probably won’t get imported.
Instead, seeing that it’s well into the new year, and you (I mean “I”) have diligently stuck to your resolution of banning all baked goods, chocolate and alcohol from you diet for at least a month, I thought a loaf was in order.
After 18 days of that I am ready for cake, just a little piece of this Cherry Banana Bread with Toasted Almonds will do the trick nicely I think.
I am saving for the chocolate and alcohol for another post – probably soon……
Cherry Banana Bread with Toasted Almonds
2 cups brown rice flour
3 tsp baking powder
1/2 tsp salt
1/2 cup chopped dried cherries (or cranberries)
1 cup unsalted butter at room temperature
1 cup sugar
3 very ripe bananas, mashed with a fork
4 large eggs, at room temperature
4 ounces cream cheese, at room temperature
1/4 cup butter, room temperature
1 cup powdered sugar
1/8 tsp salt
1/2 cup toasted sliced almonds
Preheat oven to 350 degrees.
In a large bowl sift flour with baking powder and salt. Stir in the cherries.
In another bowl beat the butter and sugar for approx. 3 mins, then add bananas blend until well incorporated, add eggs one at a time and blend until just mixed.
Add to the bowl with the flour mixture and mix well.
Pour into a large loaf pan, lined with parchment paper and bake for about 1 - 1 1/4 hours or until a toothpick comes out clean and the cake is just firm.
Remove from oven and let cool approx. 10 mins then remove from pan and set on cooling rack until completely cooled.
In the meantime toast the almonds in a dry skillet stirring often over medium high heat on the stovetop until lightly browned - set aside.
In a large bowl with a hand held or stand mixer add cream cheese, beat for 1 minute, then add butter in thirds and continue to beat on medium speed until creamy.
Lower speed and slowly add powdered sugar and salt, then increase speed and beat 30 more seconds.
When loaf completely cooled add frosting and scatter toasted almonds on top and serve.
Copyright Pamela\'s Gluten Free Recipes