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!
