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.
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
