Chocolate-cherry Banana Bread

Ingredients: Nonstick cooking spray 1 1/2 cups all-purpose flour 2/3 cup sugar or sugar substitute blend* equivalent to 2/3 cup sugar 2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, beaten 1/4 cup fat-free dairy

1/4 cup fat-free dairy sour cream 1/4 cup fat-free milk 2 teaspoons cooking oil 1 teaspoon vanilla 2/3 cup mashed banana (about 2 medium bananas) 8 maraschino cherries, drained and chopped 1/4 cup chopped walnuts 2 tablespoons miniature semisweet chocolate pieces

Preheat oven to 350 degree F. Lightly coat the bottom and 1/2 inch up sides of a 9x5x3-inch loaf pan with nonstick cooking spray; set aside. In a large bowl, stir together all-purpose flour, sugar, baking powder, and baking soda. Make a well in center of flour mixture; set aside. In a medium bowl,

combine sour cream, milk, egg, and oil. Stir in mashed banana and vanilla. Add sour cream mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Fold in chopped cherries, walnuts, and chocolate chips. Spoon batter into prepared pan. Bake for 35 to 40 minutes

or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Cool completely on wire rack.

**Sugar Substitutes: Choose from Splenda Sugar Blend or Baking or Equal Sugar Lite. Follow the package directions to use the amount equivalent to 2/3 cup sugar**