Black Forest banana bread
Take your regular banana bread recipe up a notch with juicy cherries. Drizzled with a cherry glacé icing, this delicious loaf makes any occasion special.

Serves
12
Prep
20m
Note: + cooling time
Cooking
1h 5m
Ingredients
- 1 3/4 cups (260g) self-raising flour
- 1 cup (220g) brown sugar
- 1/4 cup (25g) Coles Cocoa Powder
- 1 tsp ground cinnamon
- 2 Coles Australian Free Range Eggs, lightly whisked
- 1/2 cup (125ml) buttermilk
- 1/2 cup (125ml) vegetable oil
- 2 large ripe bananas, mashed
- 1/2 cup (95g) dark chocolate chips
- 100g cherries, pitted, halved
- Cherries, extra, to serve
Cherry glacé icing
- 4 cherries, pitted, chopped
- 1 tsp caster sugar
- 1 cup (160g) icing sugar mixture
Method
STEP 1
Preheat oven to 180°C. Grease a 10cm x 20cm (base measurement) loaf pan and line with baking paper, allowing 2 long ends to overhang.
STEP 2
Combine flour, sugar, cocoa powder and cinnamon in a large bowl. Whisk the egg, buttermilk, oil and banana in a medium bowl. Add to flour mixture with chocolate chips and cherry and stir to combine. Spoon into prepared pan and smooth the surface. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins before transferring to a wire rack to cool completely.
STEP 3
To make cherry glacé icing, combine the cherry, sugar and 1 tbs water in a saucepan over medium heat. Cook for 2-3 mins or until the cherry softens. Cool. Strain through a fine sieve. Discard solids. Stir in icing sugar until combined.
STEP 4
Drizzle the icing over the banana bread. Top with extra cherries.
Get ahead: Bake the Black Forest banana bread up to 2 days ahead. Store in an airtight container at room temperature. Ice and decorate before serving.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.