A couple of months ago I got a jar of morello cherries (in light syrup) from Trader Joe’s.
It was a bit of an impulse buy, but I’d always wanted to try them.
The lone jar sat in the cupboard for a few months, them one day I just started eating them straight out of the jar.
These cherries are wonderful; I wish I could find them fresh when in season.
I love to pile them atop pancakes too.

I thought about tossing some into a batch of banana bread I was making a while back.
I thought about it for a second and just dumped them in!
It turned out beautifully tart – perfect breakfast fare.
It was delicious the next day with a bit of almond butter sauce
And the syrup from the cherries is spectacular in smoothies

[print_this]
Cherry Banana Bread
INGREDIENTS

• 3 very ripe bananas
• 1/2 cup honey
• 3 tablespoons vegetable oil, plus a little more for oiling the loaf pan
• 1 teaspoon pure vanilla extract
• 1 1/2 cups whole-wheat pastry flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/2 cup morello cherries (drained if using canned/bottled)

DIRECTIONS

1. Preheat the oven to 350 degrees F. and lightly oil a loaf pan.
2. Mash the bananas and mix with the honey, canola oil and vanilla extract.
3. Stir together the whole-wheat pastry flour, baking soda and salt.
4. Blend the wet and dry ingredients, and fold the cherries into the mixture.
5. Pour mixture into the oiled loaf pan and bake for 40 minutes, or until center is set.

[/print_this]





Tags: breakfast, cake, dessert, recipe, vegan