So the kids had a house full of friends today and I decided to make them a snack. This is what it turned out to be. I opened one of my favorite cookbooks. I read the Zucchini bread recipe and then it hit me. Ok, I have leftover cherry juice from maraschinos. These cherries were marinated in a natural liquid without dyes and no refined sugar added. The kids had finished the cherries yesterday just eating them out of the bag. We saved the juice, thinking I would use them in another recipe soon. Well, soon came the next day! Today! I noticed a couple of my bananas were over ripe. Thought how about change the zucchini recipe to a banana bread with cherry juice! AH-HA! Cherry Banana Chocolate Chip Bread. I actually think that the next time I make this recipe I am going to chop cherries for in the recipe. Unfortunately the kids ate them all yesterday! Which also sparked an idea to make my own in the future. Maybe you will see that recipe in a future post. Hope that you enjoy this as much as the kids did. I took the picture and they stood around waiting to dig in. LOL
Banana Split Bread
- 1 cup banana, mashed
- 1/4 cup cherry juice read above to hear about this one
- 1 T cocoa powder
- 1/2 tsp sSea Salt
- 1/2 tsp baking soda
- 1/4 cup oil, Thrive pick your oil of choice
- 1/2 cup agave nectar
- 2 large eggs
- 3.4 cup chocolate chips, mini Enjoy Life
Preheat oven to 350 degrees. Lightly oil 4 mini loaf pans. You can use 1 larger loaf pan but you cooking time will vary.
Mix together the banana, eggs, oil, agave nectar and cherry juice.
Slowly incorporate flour, salt, baking soda, and cocoa powder to the wet mixture.
Once everything is mixed well then gently stir in the chocolate chips. The batter is now ready to pour into your mini loaf pans.
Place in the oven and bake for 30 minutes. Insert a toothpick (or knife) to check for completion. If the toothpick or knife comes out clean then remove from the oven and let cool for 15 to 20 min. before serving.