I love trying different variations on banana bread–there seem to be so many! I’ve made a Chocolate Chip Banana Bread before, which is really yummy, so when I saw a recipe at BetterHomesandGardens.com for a banana bread with both chocolate chips and cherries in it, I knew I needed to try it out! I made some changes to the recipe, including using a little more chopped cherries, walnuts, and mini chocolate chips. This quick bread is such a treat and if you want a more elaborate dessert, you can add a scoop of vanilla or cherry ice cream on top of a warmed, thick slice and drizzle chocolate or hot fudge sauce over it all!
Another thing about this bread is that I think it tastes even better after a day or two. It comes out of the oven a little on the crusty side, but when it’s completely cooled, wrapped, and refrigerated overnight, it moistens up and the flavor seems a little more enhanced somehow. You can also freeze this—it thaws out well and tastes great!
Chocolate Chip-Cherry Banana Bread
CHOCOLATE CHIP–CHERRY BANANA BREAD by NancyC, adapted from BetterHomesandGardens.com
Makes a 9×5″ loaf
- 1 3/4 cups all-purpose flour
- 1 cup sugar
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup plain Greek yogurt or sour cream
- 2 large eggs, beaten
- 2 teaspoons canola oil
- 1 teaspoon vanilla extract
- 3/4 cup mashed banana (about 2 small-to-medium bananas)
- 12 Maraschino cherries, drained and finely chopped
- 1/2 cup finely chopped walnuts
- 1/2 cup mini semi-sweet chocolate chips
Preheat oven to 350˚F. Lightly spray or grease a 9×5″ loaf pan; set aside.
In large bowl, stir together flour, sugar, baking powder, baking soda, and salt. Make a well in center of flour mixture; set aside.
In a medium bowl, combine Greek yogurt (or sour cream), eggs, oil, and vanilla. Stir in mashed bananas.
Add yogurt (or sour cream) mixture to flour mixture, stirring just until moistened (batter will be lumpy). Fold in chopped cherries, walnuts, and mini chocolate chips.
Spoon batter into prepared pan. Bake at 350˚F for 50 to 53 minutes or until a toothpick inserted in center comes out almost clean–be careful not to overbake, or the bread will be dry. Cool in pan on wire rack for 10 minutes. Remove bread from pan and cool completely on wire rack. Then slice, serve, and enjoy!
Recipe from NancyC | nancy-c.com
Have you made any unique banana bread recipes lately?
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