| 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
non-stick cooking spray. |
| Spread
batter evenly in pan. |
| Bake
in a preheated 350-degree 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. |
