You could say I went just a wee bit crazy with the cherries this weekend! Three cherry recipes in one weekend….. thank goodness my family really has a fondness for cherries and all of the recipes turned out beyond delicious. I chose to share the bread with you today because I’m that excited about it.
Now, I won’t try to convince you that it’s the prettiest bread you’ve ever seen. I know that may be a hard sell, but you’ve got to take my word, it just maybe the tastiest! 😉 The last bite was eaten last night and my husband is already asking when I will make more. Doesn’t he understand that food bloggers very rarely make the same thing twice. Silly boy! All kidding aside, this is definitely a bread that I will be making again and I bet a blueberry or raspberry version would also be fabulous.
I used really ripe plantains, so ripe that the peel was completely black. If you can’t find plantains, I’m pretty sure that you would also get great results using extra large very ripe bananas. When working with cherries, a cherry pitter is almost a must. I bought my Oxo brand pitter for $13 at Target and it works wonderfully. This bread is off-the-chain moist and almost simply melts in your mouth. The chocolate chips are optional, but if you don’t use them, you’re in big trouble!
- 2 very ripe plantains or large bananas, mashed
- 2 tablespoons coconut oil
- 1 tablespoon raw honey
- 1 tablespoon vanilla extract
- 3 eggs
- 1 cup unsweetened almond milk (any milk will work)
- 1 cup almond meal (I grinded my own raw almonds in my food processor.)
- ¾ cup coconut flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 1 cup pitted cherries and juice, finely chopped (I grinded them in my Vitamix.)
- ½ cup Enjoy Life mini chips (dairy, nut, & soy free)
- Preheat oven to 350 degrees F and prepare a 9x5 loaf pan with an all-natural cooking spray or coconut oil.
- Stir the first 6 ingredients (plantains through almond milk) together in a medium bowl.
- Combine the dry ingredients (almond meal through salt) together in a large bowl.
- Pour wet ingredients in the large bowl with dry ingredients and stir together. Stir in cherries and chocolate chips. Don't over stir mixture.
- Pour mixture into loaf pan and bake bread for 40-45 minutes and until knife comes clean and top of bread is lightly browned.
Vitamin A- 8.7%
Vitamin C- 9.6%
Something to think about….
Have you ever tried plantains? I posted a plantain pancake recipe here, if you’re interested.
What’s your favorite homemade bread? I love a good banana bread or zucchini bread with walnuts. This bread had a bit of crunch to it because I ground up my own almonds…. it was a lovely addition.
Have you had cherries this season? If not, you need to!
Have a terrific Tuesday and I’ll see you back here for #WIAW tomorrow!