These Chocolate Cherry Banana Bread Muffins are loaded with fresh, plump cherries. They’re a perfect way to use up extra bananas while cherries are in season.
Hi — I’m Jess from Flying on Jess Fuel, filling in for Amber while she’s on maternity leave. My husband and I live in Central California, surrounded by farms and orchards, so summer brings an abundance of incredible local produce. Friends who own cherry orchards often gift us more cherries than we can eat, and I love finding ways to use them up.
Ripe cherries are one of summer’s delights, and they pair beautifully with chocolate. I like to bake large batches of muffins to freeze for quick breakfasts or snacks — they’re easy to grab for lunchboxes during the week. Banana bread muffins are a household favorite here, and combining banana, cherry, and cocoa yields a Black Forest–inspired muffin that’s moist, flavorful, and perfect for breakfast or a treat.
I kept the recipe simple and breakfast-friendly, but you can easily add chocolate chips if you want a more indulgent version. These muffins bake up tender and chocolaty with bursts of fresh cherry in every bite. Below is the recipe I used; enjoy!
Chocolate Cherry Banana Bread Muffins
Ingredients
- 2 large overripe bananas, mashed
- ⅓ cup (75 g) coconut oil, melted and cooled
- 1 large egg
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) light brown sugar
- 1 ½ cups (180 g) all-purpose flour (stir, spoon & level)
- ¼ cup (20 g) cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ cups (about 231 g) chopped fresh cherries
Instructions
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Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or spray with nonstick spray.
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In a large bowl or in a stand mixer, beat together the mashed bananas, melted coconut oil, egg, granulated sugar, and light brown sugar until combined.
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Sift in the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Mix gently until just combined. Fold in the chopped fresh cherries by hand.
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Divide the batter evenly among the 12 muffin cups. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
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Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to finish cooling. Store extras in an airtight container or freeze for later.
Notes
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