Are you ready to indulge in a guilt-free treat that combines the rich flavors of chocolate and cherries with the wholesome goodness of bananas? Look no further than this delectable Cherry and Chocolate Chip Banana Bread, perfect for anyone following a Paleo lifestyle! With its moist texture and delightful sweetness, this gluten-free loaf will have your taste buds dancing with joy. Plus, it's incredibly easy to make, taking just an hour from start to finish! Get ready to impress your family and friends with this mouthwatering recipe that’s sure to become a new favorite in your kitchen!
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Cuisine: Paleo
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1/4 cup almond butter
- 1/4 cup honey
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 cup almond flour
- 1/2 cup dark chocolate chips
- 1/2 cup pitted cherries
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, ensuring the paper overhangs the sides for easy removal.
- In a large mixing bowl, mash the ripe bananas thoroughly using a fork until they reach a smooth, creamy consistency.
- Add almond butter and honey to the mashed bananas. Mix well until all ingredients are completely incorporated and smooth.
- Crack the eggs into the banana mixture, then add vanilla extract. Whisk vigorously until the mixture is well blended and slightly frothy.
- Sprinkle baking soda over the wet ingredients and stir to combine evenly.
- Gradually fold in the almond flour, mixing gently until just combined. Be careful not to overmix to maintain a light texture.
- Gently fold in the dark chocolate chips and pitted cherries, distributing them evenly throughout the batter.
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 45-50 minutes. To check doneness, insert a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove from the oven and let the bread cool in the pan for 10 minutes.
- Using the parchment paper overhang, carefully lift the bread out of the pan and transfer to a wire rack to cool completely.
- Once cooled, slice and serve. Store any remaining bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Choose the Right Bananas: Make sure your bananas are very ripe; the more spots they have, the sweeter your bread will be. Overripe bananas are perfect for achieving that rich flavor.
- Mixing Technique: When combining the almond flour, be careful not to overmix the batter. A gentle fold is all you need to keep the bread light and fluffy.
- Chill the Chocolate Chips: For an extra touch of indulgence, chill your dark chocolate chips before folding them into the batter. This helps them maintain their shape while baking.
- Check for Doneness: Ovens can vary, so start checking your bread at the 45-minute mark. A toothpick inserted into the center should come out clean or with just a few moist crumbs for perfect results.
- Storage Tips: To keep your banana bread fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week, or freeze it for future enjoyment!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 18g
Protein: 7g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 40mg
