Cherry Banana Bread
I feel like it has been awhile since I’ve posted a recipe on here. Truth be told, I have been incredibly busy lately. I haven’t had time to sit down with this computer in a long time. My life has been a crazy one this past month, but I promise to you that I will be back posting!
So, if you haven’t noticed yet, I love banana bread. Not only do I love the taste, but I love how versatile it can be. I love adding in different fruit combinations, so it’s different experience each time, ya know switching things up.
It’s kind of funny, before two months ago I never put a cherry in my mouth. As a kid I never liked those bright red Maraschino cherries you would get in Shirley Temple’s or shakes. I guess at that age I already knew that bright red color wasn’t good for me. I was at my usual girls night on a Monday watching The Bachelorette. I was scrolling through Instagram, I kept seeing photo after photo of cherries. I voiced outloud how I never tried them before, and then my friend (Hey Carlie Ann!) whipped out a bag of cherries, I swear I’m psychic sometimes! It was then I realized my love for cherries. It’s crazy how still has an adult, I’m scared to try new foods. Foods that I hated as a kid I still have that slight fear inside of me. I’m thankful for pushing myself to try things because I wouldn’t have realized my love for cherries! Or ever liked avocado. Yes, you read that correctly. I used to despise avocado! I hated the color green as a kid for some reason, so I ruled out avocado all together. Now I eat at least an avocado a day and all the foods I typically eat are green.
Anyways, I’m rambling now! Let’s get to baking!
Yield: 8 slices
Vegan and Gluten Free
Prep time: 10 minutes Total time: about 50 minutes
½ cup chopped cherries
¼ cup almond milk + ½ tsp apple cider vinegar
¼ cup pure maple syrup
2 cups oat flour (I use Trader Joe’s Gluten Free oats blended up)
2 tbsp ground flax
2 tbsp chia seeds
1 tsp baking powder
¼ tsp himalayan salt
1 tsp cinnamon
First combine almond milk and apple cider vinegar and set outside. This is a way to make your own vegan buttermilk.
Preheat oven to 350 F
Mash banana until it is completely smooth. I don’t like chunks of banana in my banana bread, but do whatever you like!
Add in rest of wet ingredients to mashed banana and combine.
Combine all dry ingredients, when add to wet.
Stir all together until batter is formed.
Pour out into a parchment lined loaf pan. Optional: top with oats, pumpkin seeds, and halved cherries
Bake for 35-40 minutes
Let cool, slice, slather on your favorite nut butter and enjoy! :)
Sending you love and light on this day or night, wherever your beautiful soul may be.