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.



Note: + cooling time

1h 5m


  • 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



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.


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.


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.


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.