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Prep: 30 min.
Bake: 45 min. + cooling
Yield: 1 loaf (16 slices).


~ 1 cup boiling water
~ 2/3 cup dried cherries
~ 1/4 cup butter, softened
~ 3/4 cup sugar
~ 2 egg whites
~ 1 egg
~ 1/2 cup mashed ripe banana (1 large)
~ 1/2 cup fat-free sour cream
~ 2 teaspoons vanilla extract
~ 1½ 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 chopped pecans


1) In a small bowl, pour water over cherries; let stand for 15 minutes. Meanwhile, in a large mixing bowl, beat butter and sugar for 2 minutes or until light and fluffy. Add the egg whites and egg, one at a time, beating well after each addition.

2) 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.

3) Transfer to a 9-in. x 5-in. x 3-in. loaf pan coated with cooking spray. Bake at 350° 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.

Nutrition Facts:
1 slice equals 164 calories, 5 g fat (2 g saturated fat), 22 mg cholesterol, 148 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.

Recipe: Cindy Beberman, Orland Park, Illinois

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