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    Home » Farm To Table » Black Forest- Chocolate Banana Bread

    Black Forest- Chocolate Banana Bread

    Posted on July 20, 2018 By Beth Neels

    2.1K shares
    Jump to Recipe Jump to Video Print Recipe

    I struggled with the name of this, my latest concoction. I considered Banana Split Bread as it really has all of the ingredients of a Banana Split; namely, Bananas, chocolate, cherries and nuts. Black Forest – Chocolate Banana Bread eventually won, probably due to my German heritage!

    Chocolate Banana Bread with fresh cherries and nuts on white background with cherries
    Black Forest Banana Quick Bread

    Quick Breads are super easy and one of my favorite baking projects because of this fact. The preparation takes the longest but even with the fresh cherries, it will still only take you about 20 minutes from start to oven!

    How to make Black Forest – Chocolate Banana Bread

    4 bananas in mixing bowl
    1. I use frozen bananas, if I have them. Freezing the bananas intensifies the sugars in the bananas and provides a deeper banana flavor. If you don’t have frozen bananas, use a pastry blender, a large fork or a potato masher to mash the bananas.
    dry ingredients measured into metal bowl
    1. Measure the dry ingredients into a medium bowl.
    Pitted cherries in glass measuring cup
    1. Pit the cherries. I use a paring knife to cut the cherries in half. Twist the two halves. One of the halves will hold the pit. Cut the half with the pit in half again and twist. Then you either have to cut the pit out of quarter that it stuck to or use your finger to pry it out. Warning! It may take you 3 days to get the cherry juice off of your hands! Everyone who has tried this bread agrees they like the large pieces of cherry. I don’t cut them any smaller than the halves and quarters. If you’d prefer smaller chunks, you can always chop them a bit.
    chopped pecans in metal measuring cup
    1. Coarsely chop a heaping 1/2 cup of pecans. (You could substitute walnuts) This Kitchenaid Mixer will make your life a whole lot easier!
    2 whole eggs on cutting board
    1. At this point, I preheat oven to 350°F. Break the eggs into your measuring cup.
    oil in glass measuring cup
    1. Add the oil and cashew milk. (sub any other milk if you
      don’t have cashew)
    milk in the same glass measuring cup
    Mashed bananas in mixing bowl
    1. Beat banana, about 2 minutes. There will be some small chunks of banana, which is fine.
    wet ingredients mixed together in mixing bowl
    1. Beat in oil, vanilla, eggs, sugar, cocoa powder and milk about 2 minutes until nice and frothy.
    Dry ingredients added to batter
    1. Add the dry ingredients about 1 cup at a time and mix just to incorporate.
    Incorporate cherries and nuts by hand
    1. Add the cherries and nuts and mix them in by hand.
    Baking pans sprayed with non stick spray
    1. Spray baking pans with no stick spray. Or prepare pans with butter or margarine and then flour. Shake off excess flour.
    baking pans filled to about 2/3 full
    1. Fill pans about 2/3 full. Will make approximately 5 mini loaf pans or 2 large loaf pans.
    close up of whole loaf of chocolate banana bread

    Bake at 350°F for about 45 minutes to 1 hour for the mini loaves (start testing at 45 minutes) or 1 hour to 1 hour 15 minutes for a standard loaf pan. Test by sticking a tester or small knife in the center of the loaf; if it comes out clean, they are done!

    Origins of Quick Breads

    Quick breads originated in the United States sometime in the late 18th century. It is believed that the lack of skilled bread bakers and the recent introduction of leavening agents, such as baking powder and baking soda, coupled with the demand of the military, during the Civil War, precipitated the need for breads made quickly, and quick breads were born.

    You may like this Banana Zucchini Bread, as well! This Orange Cranberry Pumpkin Quick Bread is very popular, here on Binky’s Culinary Carnival, too!

    Love Gardening? If you love growing your own produce, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss How to Start a Garden Series! The first part is Planning Your Garden! Second is Preparing the Garden Site. The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!

    cut piece of chocolate banana bread showing cherry and nut chunks

    I hope you enjoy the recipe today for Black Forest – Chocolate Banana Bread! If you give it a try tag #binkysculinarycarnival! Thanks for stopping by today! Don’t forget to sign up for my mailing list so that you don’t miss any new recipes! Have fun cooking!

    Tools I Use to Make Chocolate Quick Bread

    Contains affiliate links, for full disclosure, see FTC Disclosure, here.

    • Kitchenaid Mixer
    • Bread Pan
    • Spatula

    Enjoy! And have fun cooking!

    Binky’s Signature
    Black Forest - Chocolate Quick Bread

    Black Forest Banana Bread

    Chocolatey delicious Quick Bread with all the flavors of Black Forest Cherry Cake
    See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
    5 from 8 votes
    Print Pin Rate
    Course: Dessert, Snack
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 16 slices
    Calories: 223kcal
    Author: Beth Neels
    Cost: $4

    Ingredients

    • 2 c all-purpose flour
    • 1 tsp baking soda
    • 1/2 tsp Salt
    • 4 mashed very ripe bananas (about 2 cups)
    • 1/2 c oil
    • 1/4 c cashew milk (any milk will work)
    • 2 eggs
    • 1 c Sugar
    • 1 tsp pure vanilla extract
    • 1/2 c Cocoa powder
    • 2 c pitted sweet cherries (about 3/4 of a quart fresh or frozen cherries)
    • heaping 1/2 c. nuts (I used pecans)

    Instructions

    • Either hand mixing or an electric mixer work equally as well for this recipe.
    • Mix flour, baking soda and salt together in a small bowl.
    • Prepare the cherries next because they take the longest. cut in half lengthwise and twist the two halves apart. One of the halves will still have the pit attached. Cut the half with the pit again lengthwise. One of the quarters will easily fall away from the pit. The other may take a bit of coaxing with your paring knife or fingernail. Be advised they WILL stain your fingers, clothing, etc., etc!
    • Once the cherries are done, you’re home free!
    • Preheat the oven at this point to 350 degrees fahrenheit. Spray baking pans with no stick spray. No need for butter and flour!
    • Peel and mash bananas with a pastry blender or potato masher. I like to leave a few larger chunks.
    • Break eggs into your mixing bowl. Whisk.
    • Add oil and cashew milk and mix thoroughly.
    • Add sugar and fully incorporate into the wet ingredients.
    • Add bananas and vanilla and fully mix again.
    • Next add the flour mixture just until the flour is moistened. then add cocoa and mix again, just until moistened.
    • Scrape the bowl thoroughly. At this point remove from power mixture and mix the cherries and nuts in by hand.
    • Fill prepared pans about 2/3 full.
    • Bake for 45 minutes for mini loaf pans and 1 hour for large loaf pan. Test with a cake tester for doneness. If tester comes out clean, it’s done.
    • Carefully remove from oven to a cooling rack. Let cool in pan for at least 15 min.
    • Loosen edges with a knife and turn pan over with your other hand ready to catch the bread. It usually pops right out. If it doesn’t and it’s still hot, let it cool a while longer in the pan.
    • If you forgot about it and it’s cold, coax it out with a spatula.
    Bread Pan
    Bread Pan- mini
    mixer- KitchenAid
    spatula, baking
    See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!

    Video

    Notes

    Keep leftover bread at room temperature for 3 days.
    Breads freeze well. Wrap in freezer paper, or quart size storage bags.
    General Baking Tips:
    Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.
    Always measure liquid ingredients with liquid measuring cup
    Never break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.
    Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.
    Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.

    Nutrition

    Calories: 223kcal | Carbohydrates: 35g | Protein: 3g | Fat: 8g | Cholesterol: 20mg | Sodium: 162mg | Potassium: 209mg | Fiber: 2g | Sugar: 18g | Vitamin A: 60IU | Vitamin C: 3.8mg | Calcium: 13mg | Iron: 1.3mg
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    Originally Published 8/17/2015

    « Garlic Scape, Lemon Grilled Chicken Tenders
    Nuclear Jalapeno Hot Pepper Relish »
    2.1K shares

    Reader Interactions

    Comments

    1. Donna

      August 14, 2018 at 8:05 am

      Hi! I was wondering if rehydrated craisins would work instead of cherries.

      Reply
      • Binky

        August 14, 2018 at 10:07 am

        I don’t see why not. I have even made quick brads with fresh cranberries, chopped up in the food processor. Good luck! Thanks you your interest.

        Reply
    2. Patty

      August 03, 2018 at 9:20 am

      5 stars
      This cake looks scrumptious with all the cherries, I would love a few slices with my cuppa!!

      Reply
      • Binky

        August 03, 2018 at 10:13 am

        It is super moist! Perfect for your cuppa! Thanks Patty!

        Reply
    3. Jessica Formicola

      July 20, 2018 at 8:19 pm

      5 stars
      I think I would eat the whole loaf in one sitting! It looks amazing!

      Reply
      • Binky

        July 21, 2018 at 11:40 am

        Thank you Jessica! That probably would not do your waistline much good! Lol! 🙂

        Reply
    4. Leslie

      July 20, 2018 at 6:54 pm

      5 stars
      Black forest banana bread sounds delish! Black forest cake is my favorite. Now I can have my black forest flavor for breakfast!

      Reply
      • Binky

        July 21, 2018 at 11:39 am

        Absolutely perfectly acceptable to have quick breads for breakfast! Enjoy! Thanks Leslie!

        Reply
    5. Jessie

      July 20, 2018 at 5:42 pm

      5 stars
      I love banana bread and I have some that I am needing to use! This looks like a great way to do that!

      Reply
      • Binky

        July 21, 2018 at 11:38 am

        This one is definitely special! Thanks Jessie! Have a great weekend!

        Reply
    6. Jaclyn Anne

      July 20, 2018 at 3:58 pm

      5 stars
      Holy cow this recipe is amazing! Just when you think banana bread can’t get any more delicious… Yum!

      Reply
      • Binky

        July 20, 2018 at 4:39 pm

        Thanks so much Jaclyn! I really appreciate your comment! Have a great weekend!

        Reply
    7. Caroline

      July 20, 2018 at 3:39 pm

      Black forest banana bread definitely makes more sense to me. Either way, sounds tasty and looks great!

      Reply
      • Binky

        July 20, 2018 at 4:38 pm

        Thanks Caroline! I had to Chocolate for google. No one was seeing it! Lol!

        Reply
    8. Sarah

      May 19, 2017 at 10:29 am

      5 stars
      I LOVE banana bread and this version sounds absolutely delicious!!! Thanks for sharing!

      Reply
      • Binky

        May 19, 2017 at 10:30 am

        Thank you for comment, Sarah!

        Reply
    9. Anne

      May 15, 2017 at 1:19 pm

      5 stars
      That sounds wonderful! I go with Black Forest for the name, too…

      And using the pastry blender is clever – why on earth have I never done that?

      Reply
      • Binky

        May 15, 2017 at 1:20 pm

        I had to go back to see where I used the pastry blender, lol! That works great for mashing just about anything! Thanks Anne!

        Reply
    10. Bintu

      May 15, 2017 at 1:17 pm

      5 stars
      I may have just found the only reason to eat banana bread 😉

      Reply
      • Binky

        May 15, 2017 at 1:18 pm

        Haha! It really is pretty good, Bintu! Thanks for your comment!

        Reply

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    Welcome! Thanks for stopping by! I am Beth "Binky" Neels, wife, mother of 2 boys and 3 dogs! I will impart tips and tricks I have learned over the years, to make cooking easier and fun for you!

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    photo of Beth Neels aka Binky

    Welcome! Thanks for stopping by! I am Beth "Binky" Neels, wife, mother of 2 boys and 3 dogs! I will impart tips and tricks I have learned over the years, to make cooking easier and fun for you!

    More about me →

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