John Myers
Banana and Cherry Cake
The perfect banana and cherry cake recipe with a picture and simple step-by-step instructions.
- 250 g Soft butter
- 270 g Sugar white
- 1 packet Vanilla sugar
- 4 Free range eggs
- 500 g Flour
- 1 packet Baking powder
- 150 Milliliters Milk
- 60 g Cocoa powder
- 2 Fresh bananas
- 1 glass Morello cherries 370g drained weight
- Pour the morello cherries into a sieve and collect the juice.
- Beat the softened butter with the sugar and vanilla sugar in a bowl until frothy. Mix the flour with the baking powder and stir in alternately with the eggs. Now stir in the milk.
- Divide the dough. Sift the cocoa over half of the batter and stir in. Mix 3-4 tablespoons of cherry juice into the dark batter, depending on your taste. Add the morello cherries and fold in.
- Cut the bananas into medium-thick slices and fold them into the light-colored batter.
- Line the bottom of a 26 spring form with baking paper and lightly grease the edge. Now first pour in the dark dough and smooth it out. Put the light-colored dough on top and smooth it out as well.
- Place the cake in the oven preheated to 180 degrees (convection) and bake for approx. 70 – 75 minutes. (Stick sample) After the baking time, take it out of the oven and let it cool down in the tin for approx. 20 minutes. Now remove the spring form edge, place the cake on a cake rack and allow to cool.
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