Chocolate-Cherry Banana Bread

This recipe is from Light & Tasty. I can't wait to try it.

• Ready In: 1 hr 20 mins
• Serves: 16
• Yields: 16 slices

Ingredients

• 1  cup boiling water
• 2⁄3 cup dried cherries
• 1⁄4 cup butter, softened
• 3⁄4 cup sugar or 3⁄4 cup Splenda sugar substitute
• 2  egg whites
• 1  egg
• 1  large banana (ripe and mashed)
• 1⁄2 cup nonfat sour cream
• 2  teaspoons vanilla extract
• 1 1⁄2 cups all-purpose flour
• 1⁄3 cup  baking cocoa
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon salt
• 1⁄4 cup pecans, chopped

Directions

1. Place cherries in a small bowl and pour boiling water over them; let stand for 15 minutes.
2. In a large bowl, beat butter and sugar until crumbly (about 2 minutes).
3. Add egg whites and egg one at a time, beating well after each addition.
4. Combine the banana, sour cream and vanilla in a smaller bowl.
5. In another bowl, combine the flour, cocoa, baking powder, baking soda, cinnamon and salt.
6. Alternately add the banana mixture and the flour mixture to the egg mixture mixing well after each addition.
7. Drain the cherries and coarsly chop.
8. Fold them into the batter along with the pecans.
9. Pour into a 9" X 5" X 3" loaf pan coated with non-stick cooking spray.
10. Bake at 350 degrees for 45-50 minutes or until a toothpick comes out clean when inserted near the center of the loaf.
11. Cool for at least 10 minutes before removing the pan.
12. Place on wire rack to cool completely.