Banana Bread with Cherries and Pecans
3 lg over-ripe bananas
2 tsp lemon juice
6 tbsp unsalted butter, softened
3/4 cup plus 1 tbsp sugar
1 tsp vanilla extract
1 1/2 cups self rising flour, sifted
4 tbsp milk
1/3 cup chopped pecans
1/2 cup chopped maraschino cherries
Preheat oven 350. Lightly grease and flour 9x5 in loaf pan; set aside. In a small bowl, mash bananas with lemon juice to form a puree, set aside.
In a lg bowl, beat butter and 3/4 cup of the sugar with an electric mixer until fluffy and creamy. Beat in banana mixture with vanilla. Add eggs, one at a time, beating well after each addition. Alternately add flour and milk, mixing just until incorporated. Fold in the nuts and cherries.
Pour batter into prepared loaf pan. Sprinkle the 1 tbsp sugar over the batter for a crunchy top. Bake for about 1 hour or until golden brown and a toothpick inserted in the center comes out clean