Cherry Bread

Drain maraschino cherries, reserving 2 tablespoons juice. Coarsely chop cherries; set aside. Combine butter, brown sugar, eggs and reserved cherry juice in a large mixing bowl. Mix on medium speed with an electric mixer until ingredients are thoroughly combined. Combine flour, baking powder and salt; mix well. Add flour mixture and mashed bananas alternately, beginning and ending with flour mixture. Stir in drained cherries and nuts. Lightly spray a 9x5x3 inch baking pan with nonstick cooking spray. Spread batter evenly in pan. Bake in a preheated 350F oven 1 hour, or until golden brown and wooden pick inserted near center comes out clean. Remove from pan; let cool on wire rack. Wrap in plastic wrap or store in a tightly covered container. Makes 1 loaf, about 16 slices.


	\| home \| back to Recipes \| Cherry Bread 1 10 ounce jar maraschino cherries 1/3 c butter, softened 2/3 c firmly packed brown sugar 2 eggs 1 3/4 c all purpose flour 2 tsp baking powder 1/2 tsp salt 1 c mashed ripe bananas 1/2 c chopped macadamia nuts or walnuts Drain maraschino cherries, reserving 2 tablespoons juice. Coarsely chop cherries; set aside. Combine butter, brown sugar, eggs and reserved cherry juice in a large mixing bowl. Mix on medium speed with an electric mixer until ingredients are thoroughly combined. Combine flour, baking powder and salt; mix well. Add flour mixture and mashed bananas alternately, beginning and ending with flour mixture. Stir in drained cherries and nuts. Lightly spray a 9x5x3 inch baking pan with nonstick cooking spray. Spread batter evenly in pan. Bake in a preheated 350F oven 1 hour, or until golden brown and wooden pick inserted near center comes out clean. Remove from pan; let cool on wire rack. Wrap in plastic wrap or store in a tightly covered container. Makes 1 loaf, about 16 slices. Recipe featured in Bread Daily on 10/24/01.