Cherry Bakewell Banana Bread (Vegan Gluten-Free)

A fruity, moist and tender Cherry Bakewell Banana Bread packed with dried morello cherries, lots of almond and all topped a smooth icing glaze, more cherries and flaked almonds. This banana bread is also vegan, gluten-free and made with wholesome ingredients.

The banana bread for August is here and it’s a really good one! I think I say that every month but this one is especially delicious if you love cherries and all things Cherry Bakewell. As cherries are still in season, it’s the perfect time to make this Cherry Bakewell Banana Bread for a light yet hearty and indulgent bake for all the family, and they

Why will I love this Cherry Bakewell Banana Bread?

This banana bread is amazing, it’s:

• Tender, moist, light and fluffy
• Packed with lots of real cherries
• Lots of almond flavour and nuts
• Swirled with cherry jam on top
• Spread with thick fluffy icing
• Decorated with more cherries and almonds
• Sweet, nutty and fruity
• Made with vegan and gluten-free ingredients
• Wholesome and nourishing
• Easy to make

If you already love the sound of this Cherry Bakewell Banana Bread then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

This recipe has a few simple ingredients that come together to create something magical:

• Ripe banana: make sure you always weigh your banana before starting with the recipe as all bananas are different shapes and sizes which can really affect the recipe.
• Coconut sugar: is my favourite here as it’s rich and caramel-like but caster or golden caster sugar will be great.
• Sunflower or coconut oil: or you can use light olive oil, too. If using coconut oil, this will be first be melted and then allowed to cool slightly so that it’s not too hot when mixed with the other ingredients.
• Runny almond butter: I chose almond to match the almond-cherry theme going on and it is best when smooth and runny. If you prefer, you can swap this for another nut butter like peanut, cashew or hazelnut or use a seed butter like tahini or sunflower seed butter.
• Coconut yoghurt: this is always my yoghurt of choice to bake with as it is thick and creamy which makes for the best loaves. I like the Cocos natural or vanilla flavour yoghurt, both of which are made with simple good for you ingredients. Other thick, dairy-free Greek-style yoghurt will also work.
• Lemon juice: for binding the batter.
• Vanilla and almond essence: for flavour.
• Plain or GF plain flour: for a light and moist loaf. If using a gluten-free flour blend, use a 1:1 flour blend that bakes well.
• Ground almonds: for some more almond goodness. It also adds a lovely texture and sweet flavour. If you are keep this nut-free, swap this for more flour.
• Baking powder, bicarbonate of soda and salt: baking essentials.
• Dried cherries: for inside the loaf. I used the most delicious dried morello cherries inside the flavour was amazing but any dried cherries are great. Avoid the tinned ones in syrup. You could use fresh, see the section below.
• Flaked almonds: for on top of the loaf. If making this without nuts, you can skip this.
• Cherry berry jam: as with my Cherry Bakewell Cookies, I found a delicious cherry berry jam mix that is delicious but you can use any cherry or berry jam for swirling on top.

As for decorating this Cherry Bakewell Banana Bread:

• Thick coconut yoghurt: as above, or other dairy-free alterative but it needs to be thick.
• Icing sugar: to make it slightly sweeter but not too sweet at all.
• Fresh and glace cherries: for finishing off this cake.
• Flaked almonds: for decoration and crunch.
• Desiccated coconut: I love these on top but you can skip them if you prefer.

How do I make this?

This is a simple banana bread to make in a few steps:

• Mash the banana: till almost no lumps remain, some small ones are ok.
• Stir in all the wet ingredients: till smooth.
• Add in the dry ingredients: and stir to a thick, smooth batter.
• Fold in the cherries: and pour into a lined loaf tin.
• Sprinkle over the almonds and swirl in the jam: and smooth over the top.
• Bake in the oven for 50 minutes or until risen: and cooked through. An inserted skewer will come out basically clean, a few specks are OK. You can cover the loaf after 40 minutes if it’s browning too much.
• Cool for 10 minutes then lift out the tin to cool fully: on a wire rack.
• Stir together the yoghurt and icing sugar: and spread over the loaf.
• Decorate with cherries, almonds and coconut: and the loaf is ready to go.

How long will it keep?

This one does not last long at home, it is Dad’s favourite. You can store the Cherry Bakewell Banana Bread in the fridge in a sealed container for 3-5 days. It is best eaten at room temperature so allow to sit for 20 minutes before. You can also freeze the unfrosted loaf for up to 1 month, wrapped well. Allow to defrost then decorate as above.

Is this recipe gluten-free and nut-free?

This Cherry Bakewell Banana Bread is easily gluten-free if you use your favourite gluten-free flour blend for baking (ideally with xanxtham gum). To make this nut-free, swap the almond butter for seed butter like tahini or sunflower seed butter and swap the ground almonds for more flour. Skip the flaked almonds on top and also make sure that your yoghurt does not contain nuts.

Can I use fresh cherries?

Yes you can, although the loaf will be slightly different and it is not 100% the same Cherry Bakewell Banana Bread. If using fresh cherries, remove the stone and chop into ¼ pieces before tossing with 1 tsp flour. Leave to one side, make the loaf and then fold the cherries in at the end.

I love banana bread, what other recipes can I make?

I hope you are going to love this Cherry Bakewell Banana Bread and for more banana bread ideas, how about my:

• Biscoff Chocolate Chip Banana Bread
• Strawberries and Cream Banana Bread
• Vegan Oreo Banana Bread
• Coffee Walnut Banana Bread
• Dirty Chai Chocolate Chip Banana Bread Muffins

I look forward to hearing what you think of this Cherry Bakewell Banana Bread so please let me know in the comments below. If you do make this, I’d love to see, so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With cherry Bakewell BB love x