Banana and sour cherry loaf cake

Name: Banana and sour cherry loaf cake
Ingredients: 150 g softened butter; 150 g sugar; 3 eggs; 2 and a half very ripe bananas; 1 teaspoon rum; 250 g flour; 1/2 packet baking powder; 15 pitted sour cherries; 1 tablespoon flour; 100 g chocolate; 70 g butter

Dessert - Banana and sour cherry loaf cake by Dina E. - Recipia

This banana and sour cherry loaf cake bakes at 180°C, with a soft crumb, sour cherries between the layers and a chocolate glaze. In my kitchen, bananas with blackened peels usually end up here; each slice has a soft crumb, sour cherries clustered in the middle and a layer of chocolate that sets as it cools. Preparation: 20 minutes. Cooking: 45 minutes. Resting: 90 minutes. Total time: 155 minutes. Servings: 10. About 420 kcal and 6 g of protein per serving.

Ingredients

For the loaf

150 g softened butter
150 g sugar
3 eggs
2 and a half very ripe bananas
1 teaspoon rum
250 g flour
1/2 packet baking powder
15 pitted sour cherries
1 tablespoon flour

For the glaze

100 g chocolate
70 g butter

Preparation

1. Take the butter and eggs out of the fridge 15 minutes ahead. Preheat the oven to 180°C. 2. Beat 150 g softened butter with the sugar until pale and fluffy. Add the eggs one at a time, beating after each addition until incorporated. 3. Mash the bananas with a fork until smooth. Add them along with the rum and beat until incorporated. 4. Mix 250 g flour with the baking powder, then fold it into the batter. 5. Toss the pitted sour cherries with 1 tablespoon flour. Line a loaf pan with baking paper, add half the batter, arrange the sour cherries on top and cover them with the remaining batter. 6. Bake the loaf for 40 minutes at 180°C, until a toothpick inserted in the center comes out clean. Leave it to cool for about 60 minutes. 7. Melt the chocolate with 70 g butter in a double boiler, stirring for about 5 minutes until the glaze is smooth. Spread it over the cooled loaf. 8. Refrigerate the loaf for 30 minutes, until the glaze sets.

Notes

Bananas with almost black peels mash easily; ones that are only spotted leave firmer pieces in the crumb. Thaw frozen sour cherries and drain them well before tossing them in flour. I don't rush the cooling: glaze poured over a warm loaf runs off and thins out. Add the rum without boiling it; for an alcohol-free version, replace it with 1 teaspoon orange juice. Serve it with plain black tea; if you're making it for a meal, start a few hours ahead so it has time to cool and the glaze can set. Keep covered in the fridge for up to 3 days. Wheat flour (gluten), butter (dairy) and eggs are allergens here.