For the cherry and almond banana breakfast bread
150ml Reduced Sugar Almond Breeze®
160g plain flour
80g wholemeal flour
40g ground almonds
1 tsp. bicarbonate of soda
1 tsp. baking powder
100g dairy free spread
120g caster sugar
120g stoned cherries (quartered)
Flaked almonds to finish
For the cherry jam
200g stoned whole cherries
Juice of half a lemon
100g caster sugar
1. Start by creaming together the spread and the sugar and then add the eggs one at a time. Mash the bananas and add to the mix along with the Almond Breeze®. Mix will. Add the flours, ground almonds, bicarbonate of soda, baking powder and cherries to the mixture and combine everything together. To prevent the cherries from sinking, coat them in flour before adding them to the mix.
2. Pour the mixture into a greased and lined loaf tin and bake in a preheated oven at 180C for about an hour. Half way through cooking, sprinkle some flaked almonds on the top of the loaf. The cake is done when a skewer comes out clean.
3. For the cheery jam, put the cherries in a pan with the lemon and water and let it bubble away for about 10 minutes. Add the sugar, stir and continue to let the cherries simmer until the mixture starts to reduce. Take off the heat and allow to cool.
Recipe courtesy of Blue Diamond Almonds / Lottie’s World of Cakes and Bakes