Banana bread is always so soft and delicious, but tastes almost 10 times better when seasonal fruit is added! This Cherry Banana Bread is so easy to make and contains no gluten or added sugar. It’s the ultimate addition to breakfast or dessert.
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Category: Breakfast, Dessert
Bread loaf tin
450gbananas(3 medium sized bananas)
265ggluten-free all-purpose flour
Start by pitting the cherries using a cherry pitter or poking a chopstick through each cherry. Discard the pits and put the pitted cherries aside for later.
Preheat the oven to 175ºC or 350ºF. Line a bread loaf tin with parchment paper and set aside.
Peel the ripe bananas and mash them with a fork on a plate. Add the mash to a large bowl.
Melt the butter in a microwave or on the stove in a small pot. Pour the melted butter over the banana mash, then add in the yogurt, eggs, and vanilla. Mix together using a wooden spoon or spatula.
In a medium bowl, mix together the almond flour, gluten-free flour, baking powder, and baking soda.
Slowly add the dry ingredients into the wet ingredients, mixing together until just combined. Next, fold the cherries into the dough.
Pour the banana bread dough into the bread tin and spread evenly. Bake for about 40 to 50 minutes or until a toothpick comes out clean. Allow the banana bread to cool on a cooling rack for 20 to 30 minutes before slicing.