Make the most of cherry season this year – these gorgeous recipes will add a sweet pop of colour to your table!

Chocolate cherry banana bread

MAKES 1 LOAF

3 free-range eggs

135g (4½oz) oat flour

56g (2oz) coconut palm sugar

2 ripe bananas, peeled

60ml (2fl oz) coconut oil

3 tbsp cocoa powder

½ tsp baking powder

¼ tsp bicarbonate of soda a pinch of salt

½ cup Picota cherries, pitted

For the frosting

2 tbsp cocoa powder

1 heaped tbsp cashew butter

2 tbsp honey almond milk, as needed a handful of Picota cherries, to decorate

A match made in heaven!

By Charley’s Health for Spanish Picota Cherries (Instagram: @jertepicotacherries)

1 Preheat your oven to 180°C/ Gas Mark 4 and line a loaf tin with baking paper.

2 In a large mixing bowl, mash the bananas with the back of a fork, then beat in the coconut oil and sugar until the mixture is light and fluffy.

3 Crack in the eggs one at a time while mixing so that everything is fully incorporated.

4 Next, fold through the dry ingredients so that you’re left with a beautifully smooth and chocolatey cake batter!

5 Pour the mixture into the tin and scatter the cherries throughout, pushing some of them into the loaf.

Bake this for around 45 minutes, until cooked through and a knife comes out clean.