Sunday, June 14, 2009

Banana Bread with a twist

This morning I woke up craving something with bananas in it, and knew exactly what I wanted to make! The other day I saw a recipe for blueberry-banana bread on the blog Fat Free Vegan Kitchen and thought that sounded really good! Since I didn't have any blueberries on hand, but I did have a bunch of cherries, I decided to change the recipe a bit so I could use fresh cherries in it!'s my slightly altered version:

Cherry Almond Banana Bread

3 large over-ripe bananas
2 tbsp. lemon juice (juice of 1/2 lemon)
1/3 c. apple sauce
1/2 c. sugar
1 tbsp. honey
2 c. whole wheat flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 c. cherries, pitted and quartered
1/3 c. slivered almonds

  1. Preheat oven to 350F. Spray a 9x5-inch loaf pan with oil.In a large bowl, mash the bananas and add the lemon juice, applesauce, sugar, and honey. Stir well to combine.
  2. In a separate bowl, combine the flour, baking powder, soda, and salt.
  3. Add the dry ingredients to the banana mixture, and stir just until the mixture is well-combined. Fold in the cherries and almonds.
  4. Spread the mixture evenly in the prepared pan and bake until a knife inserted in the center comes out clean, about 50 minutes. Allow to cool before cutting and serving.

Notes: The bread turned out really well, but next time I think I would use either white whole wheat flour, or 1c. whole wheat flour and 1 c. all-purpose flour. I also think it might taste good to use 1/4 c. granulated sugar and 1/4 c. light brown sugar instead of 1/2 c. granulated sugar.

All in all this bread turned out well, and is a great healthy breakfast bread utilizing fresh summer cherries!


  1. Yummy! Dan says this can be our new standard banana bread recipe! MCL

  2. Had two more requests for the banana bread recipe! In the second batch I used frozen wild blueberries instead of cherries - very good.