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Sweet Cherry Banana Bread

Sweet cherries are the key player in this loaf and one not often thought of for quick breads. The cherries are paired with bananas for added tenderness to the bread plus toasted almonds, swirled in a luscious batter with additional notes of almond and vanilla. Baked until golden as the bread’s delicate fragrance dances through the air.
Cook Time 1 hour
Course Breads, Breakfast, Brunch, Dessert
Servings 3 small loaves

Equipment

  • 3 Small loaf pans, 8.5”x 4.5”
  • Electric mixer

Ingredients
  

  • 1 cup butter, room temperature
  • 3 cups sugar
  • 4 extra-large eggs, room temperature
  • 4-¾ cups flour
  • 3 teaspoons baking soda
  • 2 cups buttermilk
  • 2 cans sweet cherries in juice, 15-ounces each
  • 2 ripe bananas, mashed – about 1 cup
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon pure almond extract
  • 1 cup toasted chopped almonds

Instructions
 

  • Preheat the oven to 350-degrees. Drain the cherries, transfer to a cutting board and give them a rough chop.
  • Beat the butter until creamy and smooth. Slowly add the sugar to the butter, beating on medium speed until light and fluffy, about 4 minutes.
  • Add the eggs, one at a time, beating in on low speed.
  • In a separate bowl or large measuring cup, whisk the buttermilk with the baking soda. (I use a 4-cup measuring cup to allow room for the buttermilk to expand - and it will expand!)
  • Stir the flour into the batter on low speed adding about a cup at a time alternating with the buttermilk, beginning and ending with the flour. Blend just until the flour is mixed into the batter.
  • Add the chopped cherries, mashed bananas, toasted almonds along with the vanilla extract and almond extract. Blend in using low speed.
  • Scoop the batter into 3 small (8.5” x 4.5”) loaf pans that have been greased and floured or sprayed with cooking spray. You can also spray the pans with cooking spray, line with parchment paper, give the parchment a quick spray. This is my preferred method as it makes it easy to remove the loaves from the pans.
  • Bake the bread at 350-degrees for 55-60 minutes for the small loaves or until a toothpick inserted in the center comes out clean. If the bread starts to brown on top too much, cover the loaves loosely with foil.
  • Cool the bread in the pans for 10 minutes then remove the loaves and cool completely on a wire rack.
  • To freeze, wrap it tightly in plastic wrap and slide it into a freezer bag.