Update October 9, 2012: I just found out from Keith that the Chocolate-Cherry Banana Bread is now his favorite banana bread. :D
Last weekend, we took Alex to the mall just to have Auntie Anne’s pretzels. Yum! Anyway, while we were there, I took the opportunity to check out a few stores for some shirts. I admit that I’m quite a cheapsk… (ahem, I mean frugal) when it comes to buying clothes for myself but some of the prices I saw for plain shirts (and not that great a quality either) were just obscene. Let’s not even mention dressier wear. A nicer top would go for about 50 dollars and I saw a pair of jeans on SALE for 88 bucks. What??? I know there is a reason why I shop at Target for my everyday wear. I just slowly forgot over the years but it seems that I’ve been reminded. :D Although I have to say that it was just a couple of weeks ago when I was complaining to Keith that even the plain, everyday shirts from Target have gone up in price and they rarely go on sale anymore. I used to be able to buy a shirt for five bucks on sale but now it’s seven or eight on sale. I guess I shouldn’t complain since even with the price increase, the Target prices are still nowhere near the mall prices. So Target, thank you so much for keeping your prices affordable but please, don’t raise them anymore.
This past Tuesday, I decided it was time to use the over-ripe bananas that I’ve been staring at for the past week. Instead of using them to make our favorite banana bread, I decided to try a new recipe and tweak it a little by adding cocoa and dried tart cherries in the mix. I know chocolate and cherries go well together and the same goes for chocolate and bananas but cherries and bananas? They actually turned out to be a great combination (at least in this case) – the bread was chocolaty moist and delicious! This recipe is definitely a keeper! :D
Adapted from the Banana Bread recipe in The Rodale Whole Foods Cookbook
1¾ cups unbleached all-purpose flour
¼ cup Dutch-processed cocoa powder, sifted
⅔ cup packed light brown sugar
2 teaspoons baking powder
½ teaspoon salt
1½ cups mashed bananas (about 3 medium)
2 extra-large eggs, beaten
6 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
½ cup dried tart cherries, coarsely chopped
- Preheat the oven to 350°F. Grease a 9×5-inch loaf pan.
- Whisk or stir together flour, cocoa powder, brown sugar, baking powder, and salt, breaking up clumps of sugar in the process.
- Make a well in the center and add the bananas, eggs, butter, and vanilla. Stir until evenly blended. Fold in the cherries.
- Pour batter into prepared pan. Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean.
- Cool bread in the pan for 10 minutes, then turn out onto a rack to cool completely.