Buying too many bananas must just be my habit, because I recently realized that I may bake banana bread more than anything else. Inexplicably, I don’t think I’ve ever written about it, so that’s all about to change.
Anyway, often I add a handful of chocolate chips, but one day, I must have been particularly inspired, and added sweet cherries. It was jaw-droppingly good!
The stunning combination of cherries and chocolate turns this healthy little snack into an incredible delight, elevating regular ol’ banana bread from good to superb.
With a slight adjustment in timing, this recipe can make muffins instead (about 12 of them). In my experience, muffins will take 20 to 23 minutes. Start checking around 18 minutes.
This recipe freezes really well too. I recommend freezing extras (wrapped very well) right away, as soon as completely cooled.
Whether mini-breads or little muffins, they disappear fast. My husband’s a fan, and our daughter loves them. My sister in New York City has been asking for this recipe ever since I sent these to her for her birthday.
From really simple and wholesome ingredients comes a delicious indulgence. No dairy. No white flour. No white sugar. No oil. No guilt.
BANANA BREAD WITH CHERRIES AND CHOCOLATE CHIPS
2 cups white whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
2 large ripe bananas, mashed
1 cup nondairy milk (I use unsweetened soymilk)
1/2 cup maple syrup
1 1/2 teaspoons vanilla extract
1/2 cup chocolate chips
1 cup frozen dark cherries, thawed
Preheat oven to 350 degrees. Set aside 5 mini bread pans (each 3-inch x 6-inch), or line 12 muffin cups with parchment liners.
In large bowl, stir together flour, baking soda, and baking powder. In a medium bowl, mix together the bananas, milk, maple syrup, and vanilla. Add the wet ingredients to the dry, and mix until almost combined. Stir in chocolate chips and cherries.
Fill baking pans or muffin liners evenly. Bake breads for 24-28 minutes / muffins for 18-24 minutes, or until golden, and toothpick inserted in the center comes out clean. Remove from oven and transfer to cooling rack.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen