Banana Bread with Cherries and Chocolate Chips

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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.

Cherry Chocolate Chip Banana Bread 2

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

  • Servings: makes 5 mini breads (3-inch x 6-inch each) or 12 muffins
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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

Instructions

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

8 thoughts on “Banana Bread with Cherries and Chocolate Chips”

  1. Flo McGuire

    I have a somewhat weird question. This recipe looks luscious, but I don’t like bananas. Often I substitute 1/2 cup sugar-free applesauce for a banana. Do you think that would work, or do you have another suggestion? Thank you.

    Reply
    • Vicki Brett-Gach

      Hi Flo! What an interesting question! Here’s my guess, since I haven’t tried it this way. Applesauce will provide more moisture than bananas, especially in this quantity, so I might suggest cutting the nondairy milk by one third to one half. You may need to experiment. And please do report back to me!!

      Reply
      • Flo McGuire

        Hi Vicki, thank you very much for your suggestion. I made these today as muffins, using only 1/2 cup nondairy milk, baked for 22 minutes and they are perfect! (I also use non-dairy chocolate chips). The applesauce does not add any flavor (like bananas would), but these muffins don’t seem to need anything more. I guess I made “Non-banana Muffins with Cherries and Chocolate Chips”. 🙂

  3. nbrett

    “YUM!”, said her sister, a lucky recipient of this treat. “Great enough for a birthday celebration”, she continued.

    Reply

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