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Preheat oven to 350°F. Grease the bottoms and 1/2 inch up the sides of two 7 1/2x3 1/2x2-inch loaf pans or 7x4x2 1/2-inch parchment paper-lined wooden baking pans; set aside. In a small saucepan combine dried cherries and amaretto. Bring just to simmering over low heat (do not boil). Remove from heat; cool to room temperature.
In a large bowl stir together flour, cocoa powder, baking powder, cinnamon, baking soda, and salt. Make a well in the center of flour mixture; set aside.
In a medium bowl combine eggs, mashed bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in cherry mixture and pecans. Spoon batter into the prepared loaf pans, spreading evenly.
Bake for 40 to 45 minutes or until a wooden toothpick inserted near the centers comes out clean. If necessary to prevent overbrowning, cover loosely with foil for the last 15 minutes of baking.
Cool in pans on a wire rack for 10 minutes. Remove from pans (if using wooden pans, do not remove from pans). Cool completely on wire rack. Wrap and store overnight before slicing.