Step into the bowl from the kitchen and see the 3 bananas that day seem to look at me with pleading eyes "Do not throw, mangiaci" on the other hand, a jar of cherries beautiful bright and boldness that I tease them and the idea of giving a proper an end to this banana now abandoned by all members of the family: a delicious cherry and banana bread! I discovered this sweet little because I was convinced this was one of those cakes that are dry and instead I had to think again because it is fluffy, quick to prepare and can last 3 days if stored well and is to use very ripe bananas, the 'making it ideal for turning a bit bananas' blackened as in my case in a luscious plum! Touched by Fabbri cherries and brown sugar give this fragrance in the sprint and more of this banana bread, sweet typical of some Anglo-Saxon countries (U.S.
and Australia) where it is eaten for breakfast or brunch. I advise you to eat in our times of Tea time paired with a fragrant cup of tea with peach and apple fruit, a delicious selection of Al Molino Casarotto (site where you can find a lot of organic products for every need, all on line).
These two fruits are perfectly blended in fact the soft fishing is joined by the lively, sour apple .... Here I am enjoying my Tea time in your company but would be even more special!! Banana cherry bread 3 very ripe bananas 50 g Fabbri cherries in syrup 3 g sodium bicarbonate 120 g salted butter Farms Fiandino 200 g of flour with starch Molino Rossetto 6 g of yeast 2 eggs 120 g of brown sugar Lemon juice Half Malawi teaspoon of cinnamon powder to prepare our fresh start pressing the flesh with a fork 3 very ripe bananas and sprinkle with a few drops of lemon juice because it does not blacken.
In a bowl place the soft butter and sugar and beat until mixture is foamy, then add the eggs, mix the ingredients well. Stir in mashed bananas and cherries and mix well together. Finally, sift the flour, baking powder and baking soda and add to mixture and rofumate with half a teaspoon of cinnamon powder.
Grease and flour a loaf pan measuring about 24x12x7 and pour the mixture and bake at 180 ° C for about 60 minutes. 
and Australia) where it is eaten for breakfast or brunch. I advise you to eat in our times of Tea time paired with a fragrant cup of tea with peach and apple fruit, a delicious selection of Al Molino Casarotto (site where you can find a lot of organic products for every need, all on line).
These two fruits are perfectly blended in fact the soft fishing is joined by the lively, sour apple .... Here I am enjoying my Tea time in your company but would be even more special!! Banana cherry bread 3 very ripe bananas 50 g Fabbri cherries in syrup 3 g sodium bicarbonate 120 g salted butter Farms Fiandino 200 g of flour with starch Molino Rossetto 6 g of yeast 2 eggs 120 g of brown sugar Lemon juice Half Malawi teaspoon of cinnamon powder to prepare our fresh start pressing the flesh with a fork 3 very ripe bananas and sprinkle with a few drops of lemon juice because it does not blacken.
In a bowl place the soft butter and sugar and beat until mixture is foamy, then add the eggs, mix the ingredients well. Stir in mashed bananas and cherries and mix well together. Finally, sift the flour, baking powder and baking soda and add to mixture and rofumate with half a teaspoon of cinnamon powder.
Grease and flour a loaf pan measuring about 24x12x7 and pour the mixture and bake at 180 ° C for about 60 minutes.
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