Ingredients

2 cups (250g) all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature

3/4 cup (150g) packed brown sugar

2 large eggs, at room temperature

1/3 cup (80g) plain yogurt or sour cream, at room temperature

2 cups mashed bananas (about 4 large ripe bananas)

1 cup pitted cherries

1 teaspoon vanilla extract

Directions

Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and set aside.
Mix the flour, baking soda, salt, and cinnamon together in a large bowl.
Using a handheld or stand mixer, beat the butter and sugar together on high speed until smooth and creamy (approx. 2 minutes).
On medium speed, add the eggs one at a time, beating well after each addition.
Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined.
With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix.
Fold in the pitted cherries with a spoon.
Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to stop the top from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely before slicing (good luck waiting!).
Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week.