Black Forest Banana Bread

Black Forest Banana Bread, Made in Cindy's Kitchener Just North of Wiarton & South of the Checkerboard

Recipe Source: Gifts from the Kitchen, Publications International, Ltd. 2009

Yields two small 8 2/3x4 1/4x2 1/8" foil pans by dividing the recipe in half portions to each pan

1 jar (375 mL/10 oz) maraschino cherries (about 1 cup)

1-3/4 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

2/3 cup packed brown sugar

1/3 cup butter, softened

1 cup mashed ripe bananas (about 2 large)

2 eggs

1 cup semisweet chocolate chips

1 cup chopped pecans (100 g pecan pieces)

Lightly spray a loaf pan with non-stick cooking spray.

Drain cherries, reserving 2 tbsp juice. Coarsely chop cherries.

Combine flour, baking and salt in a medium bowl. Beat brown sugar and butter in a large bowl with electric mixer until well blended. Beat in bananas, eggs and reserved cherry juice until blended. Stir in flour mixture, cherries, chocolate chips and pecans until just blended. Spoon into prepared pan; level top.

Bake in a preheated 350F oven until golden brown and a toothpick inserted in centre of loaf comes out clean, 60 to 65 minutes. Cool in pan on wire rack for 10 minutes. Remove loaf from pan; cool completely