Chocolate Cherry Banana Bread

Heat oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.

In a medium bowl, whisk flour, cocoa powder, baking soda, and sea salt. Set aside.

In a large bowl, mash ripe bananas with a fork. Add sour cream and oil and stir until combined. Stir in brown sugar, egg, and vanilla extract. Stir until smooth.

Stir dry ingredients into wet ingredients. Don’t over-mix. Stir in chocolate chips and ¼ cup dried cherries.

Pour batter into prepared pan. Sprinkle remaining ¼ cup dried cherries over the top of the bread. Bake for 50–65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean.You might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter. Check at 50 minutes, just to be safe. Oven times vary.

Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.