Description
This Cherry Banana Bread is a moist, flavorful loaf combining ripe bananas, sweet maraschino cherries, and rich chocolate chips. Enhanced with almond extract and Greek yogurt for added tenderness, this quick bread is finished with a subtle cherry glaze that adds a delightful sweetness. Perfect for breakfast, snack, or dessert.
Ingredients
For the Bread
- 1 – 16 ounce jar maraschino cherries
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon almond extract
- 2 large eggs
- 1 cup smashed banana (usually 2 medium bananas)
- ½ cup Greek yogurt
- 1 ½ cups all purpose flour + 2 teaspoons extra
- 1 teaspoon baking soda
- ½ teaspoon table salt
- 1 cup miniature chocolate chips
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons cherry juice (reserved from jar)
- 1 teaspoon cherry juice (reserved from jar)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×5 inch loaf pan with nonstick cooking spray to ensure easy removal of the bread after baking.
- Prepare Cherries: Open the jar of maraschino cherries and carefully drain the cherry juice into a measuring cup—reserve this for the glaze later. Cut each cherry into quarters and pat them dry thoroughly using paper towels. Spread the chopped cherries on a paper towel-lined plate to absorb excess moisture.
- Cream Butter, Sugar, and Extract: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and almond extract together until creamy and well combined.
- Add Wet Ingredients: Add the eggs one at a time to the creamed mixture, beating well after each addition. Then mix in the smashed bananas and Greek yogurt until the batter is smooth and homogenous.
- Combine Dry Ingredients: In a separate bowl, whisk together 1 ½ cups all-purpose flour, baking soda, and salt. Gradually stir this dry mixture into the wet banana batter until just incorporated, being careful not to overmix.
- Coat Cherries with Flour: Toss the chopped cherries with the remaining 2 teaspoons of flour to prevent them from sinking to the bottom of the bread. Gently fold the floured cherries and miniature chocolate chips into the batter, distributing them evenly.
- Bake the Bread: Pour the batter evenly into the prepared loaf pan. Place it in the preheated oven and bake for 65 to 75 minutes. Test doneness by inserting a toothpick or knife into the center; it should come out with a few sticky crumbs but no raw batter.
- Cool the Bread: Remove the loaf from the oven and allow it to cool for 10 minutes in the pan. Then invert the loaf onto a plate by placing a plate over the pan and flipping it carefully. Stand the bread upright on the plate and let it cool completely.
- Make the Glaze and Drizzle: Stir together the powdered sugar and reserved cherry juice (2 tablespoons plus 1 teaspoon) until smooth. Drizzle the glaze evenly over the cooled banana bread before serving.
Notes
- Make sure to pat the cherries dry to prevent adding extra liquid to the batter, which can affect baking texture.
- You can substitute Greek yogurt with sour cream or buttermilk if desired.
- For a more intense cherry flavor, add a teaspoon of cherry extract along with almond extract.
- If you prefer, walnuts or pecans can be added in place of or along with chocolate chips for added crunch.
- Store the banana bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
