Why are cherries so expensive this year?!? I’ll admit it, I am not the biggest fan of cherries but they are tasty in small amounts or fun recipes. Anyways I had perfectly ripe for Banana Bread bananas, you know what I mean, and some cherries needing to be eaten or used up. I made a snap decision to combine the two and make Fresh Cherry Banana Bread and it turned out so well!
The biggest time suck I find with cherries is pitting them. There are a lot of ways to pit a cherry and I honestly don’t have a perfect recommendation to tell you. Pit them, however, it works for you! At one point in time, I lived in a house with TWO fruit-bearing cherry trees and had one of those spring-loaded gravity-fed pitters. I moved and got rid of it and all the ants that when with the cherry trees. Nowadays with how few cherries I consume, I just use a paring knife and some extra time to pit them. I’ve seen YouTube videos about using hard straws, but a knife works for me so I stick with it.
Once I had my cherries pitted I cut them into 8ths, basically quartered my halves, but you can cut them smaller if you want the cherry pieces smaller and more likely to end up in every bit of Fresh Cherry Banana Bread. I was good with the quarters and liked the bigger cherry pieces, and okay with them not being in every bite. It’s all a matter of personal preference, do what works for you!
Here is my recipe for Fresh Cherry Banana Bread that everyone in my house enjoyed eating and the few lucky people that got to taste test it for me gave it stellar reviews.
Fresh Cherry Banana Bread
- 2 8 inch Loaf Pans or you can do it in (1) 9 inch Loaf Pan
- 1 Large Bowl
- 1 tsp Measuring Spoon
- 1 Cup Measuring Cup
- 1/2 Cup Measuring Cup
- 1 Fork for Mixing or Mixer
- 1 Cup Sugar I used Truvia but regular sugar works just as well
- 1/2 Cup Butter Softened
- 2 Eggs
- 1 Cup Ripe Bananas Mashed
- 1 Cup Ripe Cherries Chopped
- 1/3 Cup Buttermilk
- 1 Tsp Vanilla
- 2 1/2 Cups All-Purpose Flour Shifted if clumpy
- 1 Tsp Baking Soda
- 1 Tsp Salt
- Preheat oven to 350 Degrees. Mix together sugar and butter in large bowl until smooth.
- Add in eggs one at a time, until well blended.
- Add bananas, buttermilk, and vanilla. Blend until smooth. Stir in Cherry Chunks until incorporated.
- Stir in flour, baking soda, and salt just until moistened. Pour into pans. If using 8-inch pans divide the batter between pans and they may only be half full.
- Bake 8-inch loaves for about 45 minutes to 1 hour. I start checking it at the 45-minute mark. Bake 9-inch loaf for about 1 hour. Bake until a toothpick inserted in the center comes out clean.
- Cool 10 minutes. Remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing.