Cherry Banana Bread
Dive into the irresistible flavors of Cherry Banana Bread, a delightful twist on the classic banana bread recipe that’s loaded with bursts of juicy cherries! This moist and tender loaf combines the natural sweetness of ripe bananas with the tangy, fruity charm of fresh or frozen cherries, creating a perfect balance of flavors. Infused with warm cinnamon and a hint of vanilla, every bite is pure comfort. Ideal for breakfast, brunch, or a sweet snack, this easy-to-make bread requires just 15 minutes of prep and bakes to golden perfection in under an hour. Serve it warm for a cozy treat or refrigerate leftovers for a grab-and-go option all week long. Looking for a creative way to use overripe bananas? This cherry-studded banana bread is a must-try for anyone craving a touch of fruity indulgence!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 3 medium ripe bananas
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup chopped fresh cherries (or frozen, thawed and drained)
- 2 tablespoons milk
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or non-stick spray.
In a large mixing bowl, peel and mash the ripe bananas until smooth. Set aside.
Melt the unsalted butter in a microwave or on the stovetop, then add it to the mashed bananas. Stir until combined.
Add the granulated sugar, eggs, and vanilla extract to the banana mixture. Whisk until smooth and well-combined.
In a separate medium mixing bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients into the wet banana mixture, stirring gently until just combined. Avoid overmixing.
Fold in the chopped cherries and milk, ensuring the cherries are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
2484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 499 mg | 166% | |
| Sodium | 2608 mg | 113% | |
| Total Carbohydrate | 451.5 g | 164% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 222.2 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 209 mg | 16% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2193 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
