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Bake Mixology

Cognac Soaked Cherry Banana Bread

This is not your average banana bread. The cognac-soaked cherries bring warmth and depth, the almond extract ties everything together, and the chocolate chips melt into little pockets of comfort. It’s cozy and grown at the same time.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 3 yellow bananas, mashed (not overripe)
  • 1/2 cup unsalted butter, softened
  • 2/3 cup sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup semisweet chocolate chips optional
  • ½ cup cognac-soaked cherries, drained and chopped Important: Soak cherries for a minimum of 48 hours. Drain the cherries well and lightly toss them in flour before folding into the batter so they don’t sink and don’t make the bread too wet.
  • ¼ tsp almond extract
  • ¼ tsp banana extract optional but recommended

Method
 

  1. Preheat oven to 325–350°F (use 325°F if using a glass pan).
  2. Cream together butter and sugar.
  3. Add eggs and mix.
  4. Mash bananas with a fork (leave a little texture), then add to mixture with vanilla, almond, and banana extract.
  5. In a separate bowl, whisk flour, baking soda, and salt.
  6. Add dry ingredients to wet ingredients and mix until just combined.
  7. Fold in chocolate chips and floured cherries.
  8. Pour into greased loaf pan.
  9. Bake 55–65 minutes, or until a toothpick comes out with moist crumbs.
  10. If the top browns too quickly, loosely cover with foil and continue baking.
  11. Let cool before slicing.

Notes

Tips for Success

  • Drain the cherries well. Too much liquid will make the bread gummy.
  • Use yellow bananas. They hold structure better when you’re adding soaked fruit.
  • Don’t overmix the batter. Mix until just combined.
  • If the top browns too fast, tent with foil. Alcohol + sugar can cause faster browning.
  • Glass pan? Lower the oven temperature by 25°F and bake a little longer.