O is for: Oatmeal Cherry Chocolate Banana Bread

Oatmeal Cherry Chocolate Banana Bread.

I know, it’s sort of a mouthful to say. But it’s also a mouthful of deliciousness. It also might be the best banana bread I’ve ever made.

I’m firmly under the opinion that chocolate should always be a main ingredient in banana bread, even though it sorrrrrrta makes it a tad less healthy. But I say… use dark chocolate, which is an antioxidant and you’ll feel much better about it.

Unless you eat a whole loaf. In one sitting. (Which has been known to happen with this delicious banana bread). It’s. That. Good.

It’s sort of like a banana bread version of my favorite ice cream, Cherry Garcia. (which, you should for sure make with any leftover cherries and chocolate you might have after making this delicious bread).

The mini versions work great for gifts or to prevent yourself from eating a full-sized loaf in one sitting. 🙂 Happy banana bread making!



Oatmeal Cherry Chocolate Banana Bread

by Jaymee Sire

Cook Time: 60 minutes

Keywords: bake breakfast snack bread banana bread cherry oatmeal

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Ingredients (1 loaf or 2-3 mini loaves)

• 1 1/2 cups all-purpose flour
• 1/2 cup oatmeal
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon freshly grated nutmeg (and/or cinnamon)
• 3/4 teaspoon salt
• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
• 2/3 cup sugar
• 2 eggs, slightly beaten
• 1/3 cup nonfat Greek yogurt
• 1 cup coarsely mashed ripe banana (about 3 bananas)
• 1 cup pitted, quartered fresh cherries
• 1/2 cup dark chocolate chips

Instructions

1. Pre-heat oven to 325 degrees. Grease and lightly flour an insulated loaf pan (or mini loaf pans).
2. In a bowl, stir together the flour, oatmeal, baking soda, baking powder, nutmeg and salt. Set aside.
3. In the bowl of an electric mixer fitted with the flat beater, beat together the butter and sugar on medium speed until creamy…about a minute. Add the eggs a little at a time, beating well after each additional and stopping the mixer occasionally to scarpate down the sides of the bowl.
4. Add the flour mixture to the butter mixture in two additions, alternating with the yogurt and beginning and ending with the flour. Beat until just combined, scraping the sides of the bowl if necessary.
5. Using a rubber spatula, fold in the banana. Mixture will be slightly lumpy. Fold in the cherries and chocolate.
6. Pour batter into prepared loaf pan, filling about 3/4 full. If using a regular sized pan, bake for 60-65, if using the mini pans, you will likely only need to cook for 30-35 minutes. A toothpick inserted into the center should come out clean and edges will be slightly brown and pulling away from the pan. Let the bread rest in the pan for five minutes and then turn loaf out onto a wire rack and let cool completely. Slice and serve!

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