Cherry Banana Bread (No Refined Sugar, No Eggs)

This Cherry Banana Bread is a fruity version of the classic banana bread, but made with no refined sugar, no eggs, no dairy, and full of fresh, bursting cherries, fresh or frozen.

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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Cherry Banana Bread

This Cherry Banana Bread is a fruity version of the classic banana bread, but made with no refined sugar, no eggs, no dairy, and full of fresh, bursting cherries, fresh or frozen.

5 from 6 votes

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Prep Time: 15 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr 5 minutes mins

Course: Breakfast, Snack

Cuisine: American

Servings: 12 slices

Calories: 189.7 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 ½ cups Mashed Bananas - equivalent to 3 large ripe bananas (note 1)
• ▢ ⅓ cup Maple Syrup - (note 3)
• ▢ ⅓ cup Mild-Flavor Olive Oil - (note 4)
• ▢ ½ teaspoon Almond Extract - (note 5)
• ▢ ½ teaspoon Vanilla Extract
• ▢ 1 ½ cups Self-Rising Flour - (note 2)
• ▢ 1 teaspoon Cinnamon
• ▢ 1 cup Cherries - pitted, haved, fresh or frozen (note 6)

Topping

• ▢ ½ cup Sliced Almonds
• ▢ 5-6 whole Cherries

Instructions

• Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil the paper with cooking spray.
• If using fresh cherries, remove their stems, press each cherry lightly with the bottom of a glass or anything flat. The cherries will crack, and you will be able to remove the pits easily, splitting the cherry in half at the same time. Repeat until you get a cup of packed pitted cherries. Set aside.
• Mash the bananas, pack them in a measuring cup to measure exactly 1 cup + 1/2 cup, and place them in a mixing bowl.
• Stir in the maple syrup, oil, vanilla extract, and almond extract until well combined.
• Fold in self-rising flour, cinnamon, and use a rubber spatula to combine. It should form a thick, smooth banana bread batter.
• Fold in the pitted cheries and the little juice it has released when pitting.
• Stir to evenly incorporate in the batter.
• Transfer the batter to the prepared loaf pan.
• If you like, press a few cherries on top – pitted or not – I didn't pit mine because it looks better, but then watch out for the pits when eating the bread. Sprinkle sliced almonds on top and lightly press to stick to the batter.
• Bake the bread in the oven at 350°F (180°C) on the center rack for 50-60 minutes. If the top of the bread darkens too fast, foil the pan after 30 minutes. Bake until a toothpick inserted in the center comes out clean.
• Let the bread cool down in the pan for 10 minutes, then release and cool completely on a wire rack for about 2 hours before slicing.

Notes

Note 1: Choose bananas with black spots on their skins to increase moisture and sweetness in the crumb. Always mash the bananas, then pack in measuring cups to use the exact amount needed.

Note 2: You can swap it for 1 cup + 1/2 cup of all-purpose flour and stir in 3 teaspoons of baking powder. Use my gluten-free conversion guide to make it gluten-free.

Note 3: Or agave syrup or coconut nectar.

Note 4: You can use any oil with a low flavor, like canola oil or melted refined coconut oil.

Note 5: Optional, but trust me, almonds and cherries taste amazing together!

Note 6: Pit and half the cherries, don’t cut into smaller pieces for best taste. You can use frozen pitted cherries too, no need to thaw before.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: Store the banana bread in the fridge in an airtight container for up to 4 days.

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Nutrition

Serving: 1slice | Calories: 189.7kcal | Carbohydrates: 26.7g | Protein: 3.1g | Fat: 8.3g | Saturated Fat: 1g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 5.6g | Trans Fat: 0.001g | Sodium: 1.6mg | Potassium: 192.3mg | Fiber: 1.9g | Sugar: 10.6g | Vitamin A: 26.5IU | Vitamin C: 3.3mg | Calcium: 27.1mg | Iron: 0.5mg | Magnesium: 25.2mg | Phosphorus: 42.4mg | Zinc: 0.4mg

Ingredients and Substitutions

You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.

• Mashed Bananas – These are the primary natural sweetener and binder for your bread, providing essential moisture and a classic banana flavor. For the best results, use very ripe bananas with dark spots on their skins.
• Maple Syrup – This natural liquid sweetener adds extra sweetness and contributes to the bread’s moist texture. You can also use agave syrup or coconut nectar as alternatives.
• Light Olive Oil – This fat helps keep the bread moist and tender. Any other neutral-flavored oil, such as canola oil or melted refined coconut oil, also works well.
• Almond Extract – This optional but highly recommended extract significantly enhances the flavor of the cherries, creating a truly delicious pairing.
• Vanilla Extract – This adds a warm, comforting aroma and subtle sweetness that complements all the other flavors in the bread.
• Self-Rising Flour – This provides the necessary structure and lift for your banana bread, ensuring a light and fluffy texture. If you don’t have self-rising flour, you can create your own by combining all-purpose flour with baking powder. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.
• Cinnamon – This warm spice adds flavor that perfectly complements the banana and cherry.
• Cherries – These are the star fruit of your bread, adding a burst of sweet-tart flavor and juicy texture. You can use fresh or frozen pitted cherries, making sure to halve them.
• Sliced Almonds – These provide a lovely crunch and subtle nutty flavor as a topping for your banana bread.
• Whole Cherries – These are an optional decorative topping, adding visual appeal to the finished loaf.

How to Make Cherry Banana Bread

This recipe is super simple to whip up, here’s how in a few pictures.

Mash the banana and measure the exact amount needed.

Add the other liquid ingredients and spices.

Incorporate the flour without overmixing.

Pour the batter into a loaf pan lined with parchment paper.

Sprinkle fresh cherries and sliced almonds on the top.

Bake the bread in the oven at 350°F (180°C) on the center rack for 50-60 minutes.

Carine’s Baking Tips

Let me share a few more tips for a perfect cherry banana bread.

• Ripe Bananas for Sweetness – Always choose very ripe bananas with plenty of black spots on their skins. They are naturally sweeter and will make your bread more moist and flavorful.
• Precise Banana Measurement – After mashing your bananas, make sure to pack them tightly into a measuring cup to get the exact amount needed for the best consistency.
• Cherry Preparation – If using fresh cherries, pitting them is easier if you gently press each cherry with the bottom of a glass until it cracks, then simply pull out the pit and halve the cherry.
• Cherry Size Matters – Half your pitted cherries instead of chopping them into smaller pieces. Larger cherry pieces provide a more satisfying, moist bite of fruit throughout the bread.
• Don’t Overmix – When combining the dry and wet ingredients, stir with a rubber spatula just until a thick, smooth batter forms and no dry streaks remain. Overmixing can lead to a tougher texture.
• Embrace the Juice – Don’t drain the small amount of juice released by the pitted cherries. This natural fruit juice adds extra moisture and flavor to the batter.
• Foil for Browning – Keep an eye on your bread as it bakes. If the top starts to darken too quickly (around the 30-minute mark), loosely tent the pan with foil to prevent over-browning while the inside finishes cooking.

More Fruit Banana Bread Recipes

Mango Banana Bread

Pineapple Banana Bread

Peach Banana Bread

Strawberry Banana Bread