| Drain maraschino cherries, reserving 2 tablespoons juice. Coarsely chop cherries; set aside. |
| Combine butter, brown sugar, eggs and reserved cherry juice in a large mixing bowl. Mix on medium speed with an electric mixer until ingredients are thoroughly combined. |
| Combine flour, baking powder and salt; mix well. |
| Add flour mixture and mashed bananas alternately, beginning and ending with flour mixture. |
| Stir in drained cherries and nuts. |
| Lightly spray a 9x5x3-inch baking pan with non-stick cooking spray. |
| Spread batter evenly in pan. |
| Bake in a preheated 350-degree oven 1 hour, or until golden brown and wooden pick inserted near center comes out clean. |
| Remove from pan; let cool on wire rack. |
| Wrap in plastic wrap or store in a tightly covered container. |
| Makes 1 loaf, about 16 slices. |
