This Chocolate Cherry Banana Bread is perfect for a quick breakfast or a fun afternoon snack with your favorite hot cup of coffee.
Can you ever have too many recipes for banana bread? That’s a firm NO, in my opinion, so today I’m sharing this recipe for Chocolate Cherry Banana Bread!
This past weekend we had our baby shower to celebrate little Norah. We had so much fun and it was lovely getting to chat with fellow moms about what to expect when she gets here. I.E. labor and all. We’re so looking forward to every part of parenthood and I can’t wait to meet her in 6 weeks or less!
I’m starting to seriously think about stocking my fridge with freezer meals for when the baby comes. I already have a few dinners from a super secret project I’ve been working on, but I would like to have a stockpile of muffins and quick breads that I can easily defrost when I’m nursing. I hear that breastfeeding makes you absolutely ravenous, so easy healthy snacks are a must. I’m also interested in making some lactation cookies and bites to help with my milk production. If you know of any good brands or recipes, I would love to know! This particular loaf of bread will be devoured while fresh, but I’ll definitely be making additional batches to have down the road!
Check out my Wheat Banana Chocolate Chip Mini Muffins!
- 1 cup all-purpose flour
- ½ cup Dutch-process cocoa
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 3 large brown bananas (1½ cups mashed)
- ¼ cup sour cream
- ¼ cup canola or coconut oil
- ¾ cup packed light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup semisweet chocolate chips
- ½ cup dried cherries, divided
- Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
- In a large bowl, mash the ripe bananas with a fork. Add the sour cream and oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.
- Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the chocolate chips and ¼ cup of dried cherries.
- Pour batter into prepared pan. Sprinkle the remaining ¼ cup of dried cherries over the top of the bread. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter. Check at 50 minutes, just to be safe. Oven times vary.
- Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.