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Cherry Chocolate Chip Banana Bread

A delicious twist on classic banana bread featuring sweet bananas, tart cherries, and rich chocolate chips for a delightful treat.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Wet ingredients
  • 3 pieces ripe bananas the riper, the better—look for ones with lots of brown spots
  • 1/2 cup unsalted butter, at room temperature for a richer flavor, use high-quality butter like Kerrygold
  • 1 cup granulated sugar can also use brown sugar for a deeper flavor
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract pure vanilla is recommended
Dry ingredients
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour
Fillings
  • 1 cup chocolate chips your choice; semi-sweet or dark chocolate works well
  • 1 cup pitted cherries, chopped fresh or frozen work well

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.
  2. In a large mixing bowl, mash the ripe bananas with a fork until smooth. Stir in the softened butter until well combined. Add in the eggs, sugar, and vanilla extract, mixing until everything is fully incorporated.
  3. In a separate bowl, whisk together the baking soda, salt, and all-purpose flour.
  4. Gradually fold the dry ingredients into the banana mixture until just combined. Be careful not to over-mix; you want it to be fluffy!
  5. Gently stir in the chocolate chips and chopped cherries until evenly distributed through the batter.
  6. Pour the batter into the prepared loaf pan, smoothing out the top gently.
  7. Place the pan in the preheated oven and bake for 60-70 minutes. Start checking for doneness at around 55 minutes; if a toothpick inserted in the center comes out clean, it's ready.
  8. Once baked, allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

Keep an eye on the bread during the last 10-15 minutes of baking. If the top is browning too quickly, loosely cover it with aluminum foil to prevent burning. Can be stored at room temperature for 2-3 days or frozen for up to 3 months.