Description
A moist and flavorful Cherry Banana Bread featuring the natural sweetness of ripe bananas, tangy maraschino cherries, and rich chocolate chips, finished with a delightful cherry juice glaze. Perfect for breakfast or a comforting snack.
Ingredients
Main Ingredients
- 1 – 12 ounce jar maraschino cherries
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon almond extract
- 2 large eggs
- 1 cup mashed banana (about 3 medium bananas)
- 1/2 cup sour cream or plain Greek yogurt
- 1 1/2 cups all-purpose flour + 2 tablespoons (divided)
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 cup miniature chocolate chips
Glaze
- 1 cup powdered sugar
- 2 tablespoons cherry juice (from drained cherries) + 1 teaspoon
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Lightly spray a 9×5-inch loaf pan with nonstick spray to prevent sticking.
- Drain cherries: Open the jar of maraschino cherries and carefully drain the juice into a cup for later use in the glaze.
- Prepare cherries: Quarter each cherry and pat them dry thoroughly on paper towels to remove excess moisture. Place the chopped cherries on a plate lined with paper towels and set aside.
- Cream butter mixture: In a large mixing bowl, beat the softened butter, granulated sugar, and almond extract together until creamy and smooth.
- Add wet ingredients: Incorporate the eggs one at a time, beating well after each addition. Then add the mashed bananas and sour cream (or Greek yogurt), mixing until fully combined.
- Mix dry ingredients: In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, baking soda, and salt. Gradually stir these dry ingredients into the banana mixture until just combined.
- Coat cherries and fold in: Toss the quartered cherries lightly with the reserved 2 tablespoons of flour to prevent sinking. Gently fold the floured cherries and the miniature chocolate chips into the banana batter, being careful not to overmix.
- Bake the bread: Pour the batter into the prepared loaf pan, spreading evenly. Bake for 65 to 75 minutes, or until a toothpick or knife inserted into the center comes out with just a few crumbs attached.
- Cool the bread: Remove from the oven and let the bread cool for about 10 minutes in the pan. Then place a plate on top and carefully invert the pan to release the bread. Stand the loaf upright and allow it to cool completely on a wire rack.
- Prepare and apply glaze: In a small bowl, stir together the powdered sugar with the reserved cherry juice (2 tablespoons plus 1 teaspoon) until smooth. Drizzle this glaze evenly over the cooled bread and allow it to set before slicing and serving.
Notes
- Make sure to pat cherries dry thoroughly to avoid excess moisture in the batter, which can affect baking.
- You can substitute sour cream with plain Greek yogurt for a slightly tangier flavor.
- For best results, use ripe bananas with brown spots for natural sweetness and moisture.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap tightly and freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
