Juicy cherries, melty chocolate with a hint of almond. YUM. This summery twist on classic banana bread is such a delicious, flavorful treat and an excellent way to use up some leftover cherries and bananas. Low in added sugar and delicious with a hot mug of coffee.


4 aging bananas
2 eggs
3T greek yogurt (or milk)
3T milk (or yogurt)
3/4t vanilla
1/4t almond extract – optional
1/4c brown sugar
1/4t cinnamon
1/8t nutmeg
2t baking powder
1t baking soda
1/2t salt
1c flour
1/2c whole wheat flour
3/4c sliced almonds, toasted
9 cherries, pitted + chopped
1/2c chocolate chunks or chips


Preheat oven to 425°F.  Mash bananas with a potato masher or fork, I like to mash it really well while still leaving some chunks.  Whisk in eggs, yogurt, milk, vanilla, almond extract, brown sugar, cinnamon and nutmeg.  Add baking powder, baking soda and salt, stir well then add flours until just incorporated.  Fold in about 2/3 of the almonds, cherries and chocolate, pour into a well greased loaf pan and sprinkle the rest of the almonds on top.  Put in the oven then reduce the temperature to 375°F and bake for 50-60 minutes.


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