Michigan Chocolate Cherry Bread

This bread is super moist and loaded with cherries.  It’s pretty healthy too because it has so many fresh cherries, bananas and I replaced half of the white flour with wheat flour which gives the bread some more fiber.  I love making this for Summer adventure retreats because cherries are in season and abundant.  They are so good for you too!  The chocolate in the bread adds a layer of decadence and just one big slice it is the perfect morning fuel for a long hike.  I want to try it with a gluten free flour and when I do I will let you know how it goes!  Enjoy!


3 ripe bananas, mashed
4 Tbsp butter softened
¼ cup vanilla Greek yogurt
¾ c light brown sugar
1 egg
1 tsp vanilla
1/2 cup white flour
1/2 cup wheat flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup chopped fresh cherries
2 Tbsp flour
¾ cup semi-sweet chocolate chips


Preheat the oven to 350 degrees. Peel and mash the bananas.  Stir in the egg, butter, yogurt and brown sugar and mix until well combined.  Combine the flours, baking soda, baking powder and salt in a separate bowl. Add the dry ingredients to the banana mixture and stir just until combined. Do not overmix.  Stir in chocolate chips.  Toss cherries with two tablespoons of flour and fold into batter.  Grease a 9 in x 5 in loaf pan and then pour the mixture in.  Let the bread bake for about 50-6- minutes or until a toothpick comes out clean. Let the bread cool in the pan for at least 10 minutes before removing.  Enjoy!

Heather Poast