This summer's cherries have been especially delicious. I've been buying (and eating) tons of them.

So, when I had to think of what to do with the usual leftover bananas, I decided to use some in a new version of Banana Bread. I also added some orange (peel and juice) -- just a hint to bring out the best in both of the fruits.

Pitting cherries can be a real drag. But there's an easy way to do it and you don't even have to buy a cherry pitter. Look here.

Banana BREAD with cherries

• 2 cups all-purpose flour
• 1 teaspoon grated fresh orange peel
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 3 medium very ripe bananas
• 1/3 cup orange juice 
• 1 teaspoon vanilla extract
• 1 cup cut up fresh cherries

Preheat the oven to 350 degrees. Grease a 9”x5”x3” loaf pan. Mix the flour, orange peel, baking soda, baking powder and salt in a bowl and set it aside. Beat the sugar and vegetable oil with a handheld or electric mixer set at medium speed for 2-3 minutes or until the mixture is well blended. Add the eggs one at a time, beating after each addition. Mash the bananas and add them to the sugar mixture. Beat thoroughly until the ingredients are well blended. Add the flour mixture and beat for 1-2 minutes to blend the ingredients thoroughly. Stir in the juice and vanilla extract. Fold in the cherries. Pour the batter into the prepared pan. Bake for about 1 hour or until a cake tester inserted into the center comes out clean. Cool the bread in the pan 15 minutes. Remove the bread from the pan and let it cool on a cake rack.

 Makes one bread serving 10-12