Note: Photos were updated in April 2020.
October 2012: I just found out from Keith that the Chocolate-Cherry Banana Bread is now his favorite banana bread. :D
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
½ cup dried tart cherries, steeped in 1 cup hot water for 15 minutes, drained, and coarsely chopped
1¾ cups unbleached all-purpose flour
¼ cup Dutch-processed cocoa powder, sifted
⅔ cup packed dark brown sugar
2 teaspoons baking powder
½ teaspoon salt
1½ cups mashed bananas (about 3 large)
2 large eggs, beaten
6 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
- Preheat the oven to 350°F. Grease a 9×5-inch loaf pan.
- In a large bowl, 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 50 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.
This banana bread sounds wonderful. I may try it the next time we have ripe bananas. You are so creative with your baking.
Thanks.
Mom 2
Thanks, Mom! It is really yummy! I made it twice in a row. :D
Chris,
I finally made the chocolate-cherry banana bread. It is absolutely marvelous. Definitely a keeper recipe.
Thanks.
Mom 2
Glad you guys love it. :D
Hey, did you get the Dutch-processed cocoa powder from Costco? I saw it the last time I was there and grabbed it – couldn’t believe my luck. I haven’t tried it out yet. Does it taste like the Van Houten cocoa powder from back home? This recipe sounds great. I would love to try it out when I have time to bake again. It sounds like the Kirkland dark chocolate almond cherry clusters that is also carried by Costco, and which is currently our favourite snack in the whole world! :D
I’m currently using Penzeys’ Dutch-processed cocoa. I haven’t noticed one from Costco. Will keep my eyes wide open the next time I’m in. :D Don’t think I’ve ever noticed the Kirkland dark chocolate almond cherry clusters either (which is probably a good thing). LOL
Your banana bread absolutely delicous!
Thanks for dropping by, Sonia! :D
Things are getting expensive everywhere, Chris. That spells “economic crisis” :-)
I hope Target reads your plea :-D
You know, Chris, some people have green fingers/ thumbs, but you… well, you are blessed with great baking hands. What a yummy looking cake! Will try baking it when I get round to the baking mode. LOL!
Hahaha…I doubt Target reads anything actually. :D This is really an awesome bread (if I may say so) :D and it’s so easy to make. I highly recommend it!
[…] have to admit that ever since I’ve made our new favorite banana bread last fall, I’ve not been too motivated to try any new banana bread recipe. :D However, […]
[…] can be found in a previously published post – Chocolate-Cherry Banana Bread. To steam: bring water in your steamer to a boil over high heat. Prep the pans (due to the size of […]