Created by: Meg Raines
Created for: Chelan Fresh

If you have spent any time on the internet lately then you probably have noticed that banana bread recipes are taking over social media feeds as the comfort treat of choice. And for good reason: Banana bread conjures up images of a cozy kitchen and time spent with family. Since cherry season is upon us, we came up with our own version of banana bread that is bursting with fresh cherries and dark chocolate to help satisfy those sweet cravings.


  • 1/3 cup vegetable oil, such as coconut, olive or sunflower oil
  • 1/2 cup pure maple syrup
  • 1/4 cup milk, regular or non-dairy
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 cup mashed banana, very ripe (about 3 medium bananas)
  • 1 1/4 cups all-purpose flour
  • 1/2 cup whole grain flour, such as spelt, whole wheat or buckwheat flour (or use additional all-purpose flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup pitted and diced fresh cherries (or use frozen cherries)
  • 1/2 cup dark chocolate chips


  1. Preheat oven to 325 degrees Fahrenheit. Spray a 9×5 inch loaf pan with nonstick spray.
  2. Combine the oil, maple syrup, milk and vanilla in a large bowl, whisk well to combine. Add the eggs and whisk again. Stir in the mashed banana.
  3. Combine the dry ingredients; flours, baking soda, cinnamon and salt in a medium bowl, stir to combine.
  4. Add the dry ingredients to the wet ingredients and stir just enough to moisten the flour. Add the cherries and chocolate chips and gently stir again to incorporate, taking care to not overwork the mixture or the resulting bread will be tough.
  5. Pour the batter into the prepared loaf pan and bake for 60-70 minutes, until the top is firm when pressed and a toothpick inserted in the middle comes out clean.
  6. Let cool on a rack for 10 minutes. To remove from the pan, run a butter knife around the edges of the bread and gently tip the pan until the load slides out. Continue cooling on a wire rack.
  7. Slice and serve when completely cooled. Wrap tightly to store at room temperature for up to 2 days, or freeze for several weeks.
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