Chocolate Cherry Banana Bread
This Chocolate Cherry Banana Bread is a delightful twist on a classic! Bursting with sweet cherries and rich chocolate, it's perfect for any time of day.
Servings: 8 servings
Ingredients
Wet Ingredients
- 1 to 2 pieces ripe mashed bananas The riper, the better!
- 4 tbsp softened butter For richness and flavor.
- 1/4 cup plain Greek yogurt Adds moisture and a bit of tang.
- 3/4 cup light brown sugar For a deep, caramel-like sweetness.
- 1 piece egg Binds the ingredients together.
- 1 tsp vanilla Enhances the overall flavor.
Dry Ingredients
- 1 cup all-purpose flour The base of our bread.
- 1 tsp baking soda Helps the bread rise.
- 1/2 tsp baking powder Adds extra leavening.
- 1/2 tsp salt Balances the sweetness.
Add-ins
- 1 cup cherries, chopped or halved Fresh or thawed from frozen, they add a burst of flavor.
- 2 tbsp flour To coat the cherries, preventing them from sinking.
- 3/4 cup semi-sweet chocolate chips For that rich chocolatey goodness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). This ensures that the bread will bake evenly.
- Grease your loaf pan with butter or line it with parchment paper for easy removal later.
Mixing
- In a large mixing bowl, combine the mashed bananas, softened butter, Greek yogurt, brown sugar, egg, and vanilla. Use a spatula or whisk to mix until everything is well incorporated.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir gently until just combined; be careful not to overmix.
- If using frozen cherries, ensure they are thawed and pat them dry with a paper towel. In a small bowl, toss the cherries with the 2 tablespoons of flour to coat them lightly.
- Gently fold the floured cherries and chocolate chips into the batter until evenly distributed.
- Pour the batter into your prepared loaf pan, smoothing 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. Keep an eye on it towards the end of the baking time to avoid overbaking.
- Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Spatula
- Loaf Pan
- Oven mitts
Notes
- For a lighter version, substitute Greek yogurt with regular yogurt or applesauce.
- Keep your bananas very ripe for maximum moisture in the bread.
- Coat cherries in flour to prevent them from sinking during baking.