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Chocolate Cherry Banana Bread

1 c. boiling water
2/3 c. dried cherries
1/4 c. butter, softened
3/4 c. sugar
2 egg whites
1 egg
1 large ripe banana, mashed
1/2 c. fat-free sour cream
2 tsp. vanilla extract
1 1/2 c. flour
1/3 c. baking cocoa
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 c. chopped pecans

In a small bowl, pour water over cherries; let stand for 15 minutes. Meanwhile, in a large mixing bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg whites and egg, beating well after addition. Combine the banana, sour cream and vanilla. Combine the flour, cocoa, baking powder, baking soda, cinnamon and salt; add to creamed mixture alternately with banana mixture. Drain cherries and coarsely chop; fold into batter with pecans. Pour into a 9x5x3 inch loaf pan coated with nonstick cooking spray. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Polly Burkholder - Star Tannery




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