Ingredients
Scale
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- ½ teaspoon kosher salt
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup vegetable or canola oil
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 7 large ripe bananas, well mashed
- 2 cups pitted cherries, fresh or frozen, thawed, and drained
Instructions
- Preheat oven to 350 degrees F. Oil 2 loaf pans and line the bottom only with parchment. Place the loaf pans on a sheet tray for easy removal from the oven later.
- In a medium bowl, stir together flour, baking soda, cinnamon, and salt.
- In a large bowl, stir together sugar, brown sugar, and oil. Stir in the eggs one at a time until well combined. Stir in the vanilla and bananas. Add the flour mixture and mix until just combined. Fold in the cherries until distributed.
- Divide the batter equally between the loaf pans and place in the oven. Bake for about 1 hour, rotating halfway through, until a toothpick inserted in the center of each loaf comes out clean or with a few moist crumbs. If the loaves are getting too brown, tent with foil. I recommend doing this between 30-40 minutes into baking. Cool loaves in the pan for about a half an hour before removing and allowing to cool completely on a rack or serving tray. Bread may be stored at room temperature in an airtight container for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for about 1 minute.
- Prep Time: 20 minutes
- Cook Time: 1 hour