Cherry Banana Bread
A cozy twist on a classic loaf—with sweet bananas, tangy cherries, and a touch of warmth.
Why I Fell In Love with Cherry Banana Bread
I still remember the first time I folded cherries into banana bread—it was a cold Saturday morning, and my kitchen smelled like childhood and comfort. I had a bowl of speckled bananas on the verge of no return and a lonely bag of dried tart cherries hiding in the pantry. The result? A banana bread that instantly felt new, like someone had taken my go-to comfort food and given it a bright, fruity hug.
This cherry banana bread has since become one of my most treasured recipes. It’s got the nostalgia of grandma’s banana bread, but with a burst of flavor that makes people pause and say, “Wait, what’s in this?!” Whether you use dried cherries for chew and tang or fresh ones for juicy pockets of sweetness, this loaf brings a whole new energy to an old favorite.
Choosing the Right Bananas: Timing Is Everything
For banana bread that’s rich, moist, and naturally sweet, your bananas need to be past their prime—I’m talking deep brown spots, soft to the touch, almost too ugly to eat. That’s when the starches have converted to sugars and you’re getting maximum flavor.
Avoid underripe bananas (they’ll make the bread starchy and bland) and don’t worry if they’re extra soft. Mashing them will be easier and the bread will thank you.
Let’s Talk Cherries: Fresh, Frozen, or Dried?
This recipe plays well with all types of cherries, but here’s how they stack up:
- Dried tart cherries: Best for year-round baking. They add a chewy, almost candy-like contrast. Soak them in hot water or bourbon for 10 minutes to plump.
- Fresh cherries: Beautiful when in season. Pit and quarter them to avoid big soggy pockets.
- Frozen cherries: Totally fine, just thaw, drain well, and pat dry before mixing in.
Pro tip: If you like a little tang, go for Montmorency cherries. They’ll make the banana flavor pop.
Equipment You’ll Need
- 9×5-inch loaf pan
- Mixing bowls (large + medium)
- Whisk and rubber spatula
- Measuring cups and spoons
- Cooling rack
- Potato masher or fork for the bananas
- Optional: parchment paper for easy removal
Smart Substitutions & Dietary Swaps
- Vegan? Use a flax egg (1 tbsp ground flax + 2.5 tbsp water) and swap dairy with plant-based milk or yogurt.
- Gluten-free? A 1:1 gluten-free flour blend like Bob’s Red Mill works great.
- Lower sugar? Cut the sugar to 1/3 cup or use coconut sugar or maple syrup.
- Nut-free? Skip the optional nuts or sub with pumpkin seeds for crunch.
Flavor Boosts: Go Beyond Basic
- Add ½ tsp almond extract for a cherry bakewell twist.
- Fold in ½ cup chopped dark chocolate for a decadent variation.
- Top with turbinado sugar before baking for a crunchy, golden crust.
- A dash of cardamom or ginger adds gentle spice that sings next to the cherries.
Cherry Banana Bread Recipe
Yield: 1 loaf (10 slices)
Prep Time: 15 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour 15 minutes
Ingredients
Dry:
- 1¾ cups (220g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon (optional)
Wet:
- 2–3 very ripe bananas (about 1 cup mashed)
- ½ cup (100g) granulated sugar or coconut sugar
- ⅓ cup (80ml) neutral oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup plain yogurt, sour cream, or milk
Mix-Ins:
- ¾ cup dried tart cherries (or 1 cup fresh/frozen, chopped and well-drained)
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper for easy lifting.
- In a large bowl, mash the bananas until smooth with a few small lumps remaining. Whisk in the sugar, oil, eggs, vanilla, and yogurt until combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet, mixing gently with a spatula until just combined—don’t overmix!
- Fold in the cherries and nuts, if using. The batter will be thick.
- Pour into the prepared pan and smooth the top. Optional: sprinkle with turbinado sugar for crunch.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let cool in the pan for 10 minutes, then transfer to a cooling rack. Cool completely before slicing (if you can wait!).
Troubleshooting & Tips
| Problem | Likely Cause | Fix |
|---|---|---|
| Soggy center | Underbaked or too many fresh cherries | Bake 5–10 minutes longer; pat cherries dry |
| Dense loaf | Overmixed or not enough leavening | Mix gently, and double-check baking soda |
| Too dry | Overbaked or not enough banana/yogurt | Use very ripe bananas and don’t overbake |
Nutrition Info (Per Slice)
Based on 10 servings, using dried cherries and oil
- Calories: 230
- Fat: 9g
- Carbohydrates: 34g
- Fiber: 2g
- Sugars: 16g
- Protein: 4g
Note: Will vary based on exact ingredients (e.g., fresh vs dried cherries, nuts added or not).
Storage, Reheating & Freezing
- Room Temp: Store tightly wrapped for up to 3 days.
- Fridge: Up to 1 week (wrap to prevent drying out).
- Freezer: Wrap in plastic + foil and freeze for up to 3 months. Slice before freezing for easy toasting.
- Reheat: Warm slices in the toaster oven or microwave for 10–15 seconds.
Cherry Banana Bread
A cozy twist on a classic loaf, with sweet bananas, tangy cherries, and a touch of warmth.
Equipment
- 9×5-inch loaf pan
- Mixing bowls (large + medium)
- Whisk and rubber spatula
- Measuring cups and spoons
- Cooling rack
- Potato masher or fork for the bananas
- Optional: parchment paper for easy removal
Ingredients
Ingredients
Dry:
- 1¾ cups 220g all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon optional
Wet:
- 2 –3 very ripe bananas about 1 cup mashed
- ½ cup 100g granulated sugar or coconut sugar
- ⅓ cup 80ml neutral oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup plain yogurt sour cream, or milk
Mix-Ins:
- ¾ cup dried tart cherries or 1 cup fresh/frozen, chopped and well-drained
- ½ cup chopped walnuts or pecans optional
Instructions
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper for easy lifting.
- In a large bowl, mash the bananas until smooth with a few small lumps remaining. Whisk in the sugar, oil, eggs, vanilla, and yogurt until combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet, mixing gently with a spatula until just combined—don’t overmix!
- Fold in the cherries and nuts, if using. The batter will be thick.
- Pour into the prepared pan and smooth the top. Optional: sprinkle with turbinado sugar for crunch.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let cool in the pan for 10 minutes, then transfer to a cooling rack. Cool completely before slicing (if you can wait!).
Notes
Choosing the Right Bananas: Timing Is Everything
For banana bread that’s rich, moist, and naturally sweet, your bananas need to be past their prime, I’m talking deep brown spots, soft to the touch, almost too ugly to eat. That’s when the starches have converted to sugars and you’re getting maximum flavor.
Avoid underripe bananas (they’ll make the bread starchy and bland) and don’t worry if they’re extra soft, mashing them will be easier and the bread will thank you.
Let’s Talk Cherries: Fresh, Frozen, or Dried?
This recipe plays well with all types of cherries, but here’s how they stack up:
Dried tart cherries: Best for year-round baking. They add a chewy, almost candy-like contrast. Soak them in hot water or bourbon for 10 minutes to plump.
Fresh cherries: Beautiful when in season. Pit and quarter them to avoid big soggy pockets.
Frozen cherries: Totally fine—just thaw, drain well, and pat dry before mixing in.
Pro tip: If you like a little tang, go for Montmorency cherries. They’ll make the banana flavor pop.
Fresh cherries: Beautiful when in season. Pit and quarter them to avoid big soggy pockets.
Frozen cherries: Totally fine—just thaw, drain well, and pat dry before mixing in.
Pro tip: If you like a little tang, go for Montmorency cherries. They’ll make the banana flavor pop.
Nutrition
Calories: 238kcalCarbohydrates: 34gProtein: 4gFat: 9gFiber: 2gSugar: 16g
Tried this recipe?Let us know how it was!
