3 ripe medium bananas pureed in a food processor or blender (approximately 1 cup)
2 cups fresh cherries (both sweet and tart work), seeds removed and quartered. If using frozen cherries, defrost 2 cups in a colander, allowing excess juice to drain. Once defrosted, rough chop before adding to the dough.
1 ½ cups chopped pecans (optional)
Preheat oven to 350 degrees. Set rack to center.
Grease mini bundt cake pan (see below for loaf and muffin options)
In a medium-sized mixing bowl, mix eggs, oil, vanilla extract, pureed bananas, and cherries until creamy
Add Breads from Anna Banana Bread Mix and stir until well blended, then fold in chopped pecans (optional)
Spoon batter into prepared mini bundt cake pan and bake for 45 minutes, or until center tests clean with a toothpick or knife. Check after 35 minutes, and if desired browning is already achieved, cover loosely with foil and return to oven for remaining 10 minutes.
Let cool in pan 1 hour before slicing.
If desired, sprinkle lightly with powdered sugar. (Note from Anna -- "I added the powdered sugar to make the photo pretty; it's absolutely not needed for taste."
TIPS AND VARIATIONS:
To make this in a 8 ½ x 4 ½ in. loaf pan, bake at 350 degrees for on hour.
To make muffins, fill standard muffin tin cups ⅔ full and bake at 350 degrees for 25-30 minutes. Makes approximately 24 muffins.
To make mini loaves, spoon batter into four mini loaf pans and bake at 350 degrees for 30 minutes. Let cool 1 hour before removing.
If avoiding eggs, leave the egg out altogether and bake the mix into muffins. Using an egg replacer will render a gummy texture.
If using olive oil, a light olive oil is recommended for best results.
Also makes zucchini bread, muffins, banana pancakes and other great delights.