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Cherry Banana Bread with Cherry Almond Glaze - Definitely the best banana bread I've ever made. Rustic, moist, sweet and stuffed full of sweet, delicious Rainier cherries. Oh, and chocolate chips! | The Love Nerds Contributors

Cherry Banana Bread with Cherry Almond Glaze

Course Breakfast
Author Maggie @ The Love Nerds

Ingredients


  • For the bread:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp cinnamon
  • pinch of salt
  • 1 egg
  • 2 medium bananas mashed
  • 1 cup Rainier cherries roughly chopped
  • 3/4 cup sugar
  • 1/4 cup cooking oil
  • 1/2 cup chocolate chips

  • For the glaze:
  • 1 cup Rainier cherries roughly chopped
  • About 1 cup powdered sugar
  • 1/4 tsp almond extract

Instructions

  1. Grease the bottom and sides of a loaf pan with butter or cooking spray. Sprinkle with a sugar and cinnamon mix if you'd like. (This really adds a nice sweet crunch to the outside of the bread!)
  2. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and a pinch of salt. Make a well in the center of the dry mixture and set aside.
  3. In another bowl, combine the egg, bananas, cherries, sugar and cooking oil. Add the wet mixture all at once to the dry. Stir just until moistened and then gently stir in the chocolate chips. The batter will be lumpy.
  4. Pour the batter into the loaf pan and bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Your nose will tell you when it's done. :)
  5. Cool on a rack for 10 minutes, remove from the pan and pour the glaze (see below for the glaze instructions) over the warm bread. Technically, you're supposed to continue to let it cool and wait to slice it, but who can really resist warm, sweet banana bread?!?

  6. For the glaze:
  7. Take your chopped cherries and pulse them in the blender until they are mostly liquid and most lumps are gone. Add the almond extract. Add the powdered sugar until the consistency reaches what you'd prefer. I have to apologize here, because I did not keep good track of how much sugar I was using. I just kept adding until I was happy with how it tasted and felt. If you add too much sugar, and it starts to get more like frosting than glaze, you can always add a couple teaspoons of milk.
  8. Slice this up, serve it on a plate (your fingers will be a mess thanks to that delicious glaze) and pour a nice tall glass of milk to go with it. The best part is, you can have this for breakfast without too much guilt, since it IS banana bread! ;)