This Cherry Banana Bread is studded with sweet maraschino cherries, pecans, and sweet flaky coconut. It is a delicious addition to your brunch table, for snacking, or for sending in lunch boxes!

This Cherry Banana Bread is my favorite banana bread recipe. It is studded with cherries, pecans, and coconut and is a one of my favorite quick breads to serve as an afternoon snack or on the go breakfast!

Coconut Cherry Banana Pecan Bread that has been cut with 3 slices on a plate.

❤️ Why you'll love it

Cherry lovers: fans of cherries will love this cherry banana bread recipe! It's packed with chopped sweet maraschino cherries and even decorated with them on top!

Lower fat: if you love healthy recipes, then this one will fit right in! There is no oil or added fat in this moist banana bread brining each serving in at just 4 grams of fat.

Great snacking: this is the best banana bread and it is a big hit with anyone I have served it to!

Ripe peeled bananas in an orange patterned bowl.

🥘 Ingredients

Large eggs

Granulated sugar

Ripe bananas

Almond extract

White whole wheat flour OR All-purpose flour

Coconut flakes

Baking soda

Baking powder

Salt

Chopped pecans: I like to buy toasted pecans without salt.

Maraschino cherries: these are candied cherries found in jars, often in the ice cream topping section of the grocery store.

🔪 Instructions

Pre heat oven to 350 degrees F. Spray a 9 x 5 x 3 inch loaf pan with cooking spray and set aside.
In a large bowl, stir together flour, coconut, baking powder, baking soda, salt, and chopped pecans. Set aside.
In a medium bowl, using an electric mixer, blend the bananas until mushy and few lumps remain.
Add eggs to the bananas one at a time, and mixing at medium speed until well incorporated.
Using a wooden spoon, add and combine sugar, extract, and chopped maraschino cherries.
Add the dry ingredients to the wet ingredients, and fold ingredients using a wooden spoon until just combined. Pour batter into prepared pan.
Arrange cherries and pecans on top of the bread batter.
Bake in preheated oven for 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool completely on wire rack.

🥄 Equipment

Larbe bowl

Medium bowl

Electric mixer: best used only when mixing the wet ingredients together.

Rubber spatula: to scraped down the sides of the bowl when mixing.

Standard loaf pan (9 x 5 x 13)

🥫Storage

Room temperature: bread can be stored in an airtight container at room temperature up to 4 days.

Freeze: store in a freezer safe airtight container up to 3 months.

📖 Variations

Substitute vanilla extract for the almond extract
Fresh cherries (pitted and chopped) can be used in place of maraschino cherries
Dried cherries can be subbed but it will change the flavor profile of the quick bread.
Use half brown sugar and half white sugar to deepen the flavor of the bread.
Make a chocolate cherry banana bread and add 1 cup miniature semisweet chocolate chips to the batter.

💭 Tips

This recipe can be made with reduced sugar - substitute ½ cup splenda for ½ cup sugar (tested with splenda).
This is a great way to use overripe bananas. The more overripe, the better as the banana gets sweeter in flavor as it ripens.
Freeze individually wrapped slices to make it convenient to remove from the freezer and add to a lunch box.

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🍽 Serve with...

Serve as part of a weekend brunch, afternoon snack, or pack in lunches.

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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

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📖 Recipe