Chocolate Cherry Banana Bread

• 1 cup All-purpose Flour
• 1/2 cups Dutch-process Cocoa
• 1 teaspoon Baking Soda
• 1/2 teaspoons Sea Salt
• 3 Large Brown Bananas (about 1 1/2 Cups Mashed)
• 1/4 cups Sour Cream
• 1/4 cups Canola Or Coconut Oil
• 3/4 cups Packed Light Brown Sugar
• 1 Large Egg, At Room Temperature
• 1 teaspoon Pure Vanilla Extract
• 1/2 cups Semisweet Chocolate Chips
• 1/2 cups Dried Cherries, Divided

1. Heat oven to 350u0b0F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
2. In a medium bowl, whisk flour, cocoa powder, baking soda, and sea salt. Set aside.
3. 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.
4. Stir dry ingredients into wet ingredients. Don't over-mix. Stir in chocolate chips and 1/4 cup dried cherries.
5. Pour batter into prepared pan. Sprinkle remaining 1/4 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.
6. 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.

allpurpose, dutch, baking soda, salt, brown bananas, ubc, ubc, brown sugar, egg, vanilla, chocolate chips, dried cherries

Taken from tastykitchen.com/recipes/breads/chocolate-cherry-banana-bread/ (may not work)