Cherry Banana Bread
|Butter||125 Milliliter, softened (1/2 Cup)|
|Granulated sugar||175 Milliliter (3/4 Cup)|
|Mashed ripe banana||250 Milliliter (1 Cup)|
|Plain yogurt||125 Milliliter (1/2 Cup)|
|All purpose flour||425 Milliliter (1 3/4 Cups)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Chopped red and green candied cherries||175 Milliliter (3/4 Cup)|
|Toasted slivered almonds||125 Milliliter (1/2 Cup)|
Cut waxed paper strips to line sides of four 14 oz (398 mL) cans; set aside.
In bowl, beat butter with sugar until light and fluffy.
Beat in egg and vanilla.
Stir in bananas and yogurt until well blended.
Combine flour, baking powder, baking soda and salt; stir into banana mixture until just combined.
Stir in cherries and almonds.
Divide among prepared cans; place on baking sheet.
Bake in 350Â°F (180Â°C) oven for 45 minutes or until cake tester inserted into center comes out clean.
Let cool for 10 minutes in cans; turn out upright onto racks.
Let cool; remove paper. (Loaves can be frozen for up to 1 month.)