Preheat oven to 325–350°F (use 325°F for a glass pan). Grease a 9x5 loaf pan or line with parchment.

Cream butter and sugar together until light and fluffy, about 2–3 minutes.

Add eggs one at a time and mix to combine.

Mash bananas with a fork, leaving a little texture. Add to the batter along with vanilla and almond extract (and banana extract if using). Mix until just combined.

In a separate bowl, whisk together flour, baking soda, and salt. Add dry ingredients to wet ingredients and mix until just combined — do not overmix.

Drain the cognac-soaked cherries very well and lightly toss them in a little flour so they don't sink. Fold the cherries and chocolate chips into the batter.

Pour batter into the prepared loaf pan. Bake 55–65 minutes, until a toothpick inserted in the center comes out with moist crumbs (not wet batter). If the top browns too quickly, loosely tent with foil and continue baking.

Let cool in the pan for 10–15 minutes, then transfer to a wire rack. Cool completely before slicing for the cleanest cuts.

Preheat oven to 325–350°F (use 325°F for a glass pan). Grease a 9x5 loaf pan or line with parchment.

Cream butter and sugar together until light and fluffy, about 2–3 minutes.

Add eggs one at a time and mix to combine.

Mash bananas with a fork, leaving a little texture. Add to the batter along with vanilla and almond extract (and banana extract if using). Mix until just combined.

In a separate bowl, whisk together flour, baking soda, and salt. Add dry ingredients to wet ingredients and mix until just combined — do not overmix.

Drain the cognac-soaked cherries very well and lightly toss them in a little flour so they don't sink. Fold the cherries and chocolate chips into the batter.

Pour batter into the prepared loaf pan. Bake 55–65 minutes, until a toothpick inserted in the center comes out with moist crumbs (not wet batter). If the top browns too quickly, loosely tent with foil and continue baking.

Let cool in the pan for 10–15 minutes, then transfer to a wire rack. Cool completely before slicing for the cleanest cuts.

Preheat oven to 325–350°F (use 325°F for a glass pan). Grease a 9x5 loaf pan or line with parchment.

Cream butter and sugar together until light and fluffy, about 2–3 minutes.

Add eggs one at a time and mix to combine.

Mash bananas with a fork, leaving a little texture. Add to the batter along with vanilla and almond extract (and banana extract if using). Mix until just combined.

In a separate bowl, whisk together flour, baking soda, and salt. Add dry ingredients to wet ingredients and mix until just combined — do not overmix.

Drain the cognac-soaked cherries very well and lightly toss them in a little flour so they don't sink. Fold the cherries and chocolate chips into the batter.

Pour batter into the prepared loaf pan. Bake 55–65 minutes, until a toothpick inserted in the center comes out with moist crumbs (not wet batter). If the top browns too quickly, loosely tent with foil and continue baking.

Let cool in the pan for 10–15 minutes, then transfer to a wire rack. Cool completely before slicing for the cleanest cuts.

Preheat oven to 325–350°F (use 325°F for a glass pan). Grease a 9x5 loaf pan or line with parchment.

Cream butter and sugar together until light and fluffy, about 2–3 minutes.

Add eggs one at a time and mix to combine.

Mash bananas with a fork, leaving a little texture. Add to the batter along with vanilla and almond extract (and banana extract if using). Mix until just combined.

In a separate bowl, whisk together flour, baking soda, and salt. Add dry ingredients to wet ingredients and mix until just combined — do not overmix.

Drain the cognac-soaked cherries very well and lightly toss them in a little flour so they don't sink. Fold the cherries and chocolate chips into the batter.

Pour batter into the prepared loaf pan. Bake 55–65 minutes, until a toothpick inserted in the center comes out with moist crumbs (not wet batter). If the top browns too quickly, loosely tent with foil and continue baking.

Let cool in the pan for 10–15 minutes, then transfer to a wire rack. Cool completely before slicing for the cleanest cuts.

Preheat oven to 325–350°F (use 325°F for a glass pan). Grease a 9x5 loaf pan or line with parchment.

Cream butter and sugar together until light and fluffy, about 2–3 minutes.

Add eggs one at a time and mix to combine.

Mash bananas with a fork, leaving a little texture. Add to the batter along with vanilla and almond extract (and banana extract if using). Mix until just combined.

In a separate bowl, whisk together flour, baking soda, and salt. Add dry ingredients to wet ingredients and mix until just combined — do not overmix.

Drain the cognac-soaked cherries very well and lightly toss them in a little flour so they don't sink. Fold the cherries and chocolate chips into the batter.

Pour batter into the prepared loaf pan. Bake 55–65 minutes, until a toothpick inserted in the center comes out with moist crumbs (not wet batter). If the top browns too quickly, loosely tent with foil and continue baking.

Let cool in the pan for 10–15 minutes, then transfer to a wire rack. Cool completely before slicing for the cleanest cuts.

Preheat oven to 325–350°F (use 325°F for a glass pan). Grease a 9x5 loaf pan or line with parchment.

Cream butter and sugar together until light and fluffy, about 2–3 minutes.

Add eggs one at a time and mix to combine.

Mash bananas with a fork, leaving a little texture. Add to the batter along with vanilla and almond extract (and banana extract if using). Mix until just combined.

In a separate bowl, whisk together flour, baking soda, and salt. Add dry ingredients to wet ingredients and mix until just combined — do not overmix.

Drain the cognac-soaked cherries very well and lightly toss them in a little flour so they don't sink. Fold the cherries and chocolate chips into the batter.

Pour batter into the prepared loaf pan. Bake 55–65 minutes, until a toothpick inserted in the center comes out with moist crumbs (not wet batter). If the top browns too quickly, loosely tent with foil and continue baking.

Let cool in the pan for 10–15 minutes, then transfer to a wire rack. Cool completely before slicing for the cleanest cuts.

Preheat oven to 325–350°F (use 325°F for a glass pan). Grease a 9x5 loaf pan or line with parchment.

Cream butter and sugar together until light and fluffy, about 2–3 minutes.

Add eggs one at a time and mix to combine.

Mash bananas with a fork, leaving a little texture. Add to the batter along with vanilla and almond extract (and banana extract if using). Mix until just combined.

In a separate bowl, whisk together flour, baking soda, and salt. Add dry ingredients to wet ingredients and mix until just combined — do not overmix.

Drain the cognac-soaked cherries very well and lightly toss them in a little flour so they don't sink. Fold the cherries and chocolate chips into the batter.

Pour batter into the prepared loaf pan. Bake 55–65 minutes, until a toothpick inserted in the center comes out with moist crumbs (not wet batter). If the top browns too quickly, loosely tent with foil and continue baking.

Let cool in the pan for 10–15 minutes, then transfer to a wire rack. Cool completely before slicing for the cleanest cuts.

Preheat oven to 325–350°F (use 325°F for a glass pan). Grease a 9x5 loaf pan or line with parchment.

Cream butter and sugar together until light and fluffy, about 2–3 minutes.

Add eggs one at a time and mix to combine.

Mash bananas with a fork, leaving a little texture. Add to the batter along with vanilla and almond extract (and banana extract if using). Mix until just combined.

In a separate bowl, whisk together flour, baking soda, and salt. Add dry ingredients to wet ingredients and mix until just combined — do not overmix.

Drain the cognac-soaked cherries very well and lightly toss them in a little flour so they don't sink. Fold the cherries and chocolate chips into the batter.

Pour batter into the prepared loaf pan. Bake 55–65 minutes, until a toothpick inserted in the center comes out with moist crumbs (not wet batter). If the top browns too quickly, loosely tent with foil and continue baking.

Let cool in the pan for 10–15 minutes, then transfer to a wire rack. Cool completely before slicing for the cleanest cuts.

Preheat oven to 325–350°F (use 325°F for a glass pan). Grease a 9x5 loaf pan or line with parchment.

Cream butter and sugar together until light and fluffy, about 2–3 minutes.

Add eggs one at a time and mix to combine.

Mash bananas with a fork, leaving a little texture. Add to the batter along with vanilla and almond extract (and banana extract if using). Mix until just combined.

In a separate bowl, whisk together flour, baking soda, and salt. Add dry ingredients to wet ingredients and mix until just combined — do not overmix.

Drain the cognac-soaked cherries very well and lightly toss them in a little flour so they don't sink. Fold the cherries and chocolate chips into the batter.

Pour batter into the prepared loaf pan. Bake 55–65 minutes, until a toothpick inserted in the center comes out with moist crumbs (not wet batter). If the top browns too quickly, loosely tent with foil and continue baking.

Let cool in the pan for 10–15 minutes, then transfer to a wire rack. Cool completely before slicing for the cleanest cuts.

Preheat oven to 325–350°F (use 325°F for a glass pan). Grease a 9x5 loaf pan or line with parchment.

Cream butter and sugar together until light and fluffy, about 2–3 minutes.

Add eggs one at a time and mix to combine.

Mash bananas with a fork, leaving a little texture. Add to the batter along with vanilla and almond extract (and banana extract if using). Mix until just combined.

In a separate bowl, whisk together flour, baking soda, and salt. Add dry ingredients to wet ingredients and mix until just combined — do not overmix.

Drain the cognac-soaked cherries very well and lightly toss them in a little flour so they don't sink. Fold the cherries and chocolate chips into the batter.

Pour batter into the prepared loaf pan. Bake 55–65 minutes, until a toothpick inserted in the center comes out with moist crumbs (not wet batter). If the top browns too quickly, loosely tent with foil and continue baking.

Let cool in the pan for 10–15 minutes, then transfer to a wire rack. Cool completely before slicing for the cleanest cuts.

Preheat oven to 325–350°F (use 325°F for a glass pan). Grease a 9x5 loaf pan or line with parchment.

Cream butter and sugar together until light and fluffy, about 2–3 minutes.

Add eggs one at a time and mix to combine.

Mash bananas with a fork, leaving a little texture. Add to the batter along with vanilla and almond extract (and banana extract if using). Mix until just combined.

In a separate bowl, whisk together flour, baking soda, and salt. Add dry ingredients to wet ingredients and mix until just combined — do not overmix.

Drain the cognac-soaked cherries very well and lightly toss them in a little flour so they don't sink. Fold the cherries and chocolate chips into the batter.

Pour batter into the prepared loaf pan. Bake 55–65 minutes, until a toothpick inserted in the center comes out with moist crumbs (not wet batter). If the top browns too quickly, loosely tent with foil and continue baking.

Let cool in the pan for 10–15 minutes, then transfer to a wire rack. Cool completely before slicing for the cleanest cuts.

Preheat oven to 325–350°F (use 325°F for a glass pan). Grease a 9x5 loaf pan or line with parchment.

Cream butter and sugar together until light and fluffy, about 2–3 minutes.

Add eggs one at a time and mix to combine.

Mash bananas with a fork, leaving a little texture. Add to the batter along with vanilla and almond extract (and banana extract if using). Mix until just combined.

In a separate bowl, whisk together flour, baking soda, and salt. Add dry ingredients to wet ingredients and mix until just combined — do not overmix.

Drain the cognac-soaked cherries very well and lightly toss them in a little flour so they don't sink. Fold the cherries and chocolate chips into the batter.

Pour batter into the prepared loaf pan. Bake 55–65 minutes, until a toothpick inserted in the center comes out with moist crumbs (not wet batter). If the top browns too quickly, loosely tent with foil and continue baking.

Let cool in the pan for 10–15 minutes, then transfer to a wire rack. Cool completely before slicing for the cleanest cuts.

Preheat oven to 325–350°F (use 325°F for a glass pan). Grease a 9x5 loaf pan or line with parchment.

Cream butter and sugar together until light and fluffy, about 2–3 minutes.

Add eggs one at a time and mix to combine.

Mash bananas with a fork, leaving a little texture. Add to the batter along with vanilla and almond extract (and banana extract if using). Mix until just combined.

In a separate bowl, whisk together flour, baking soda, and salt. Add dry ingredients to wet ingredients and mix until just combined — do not overmix.

Drain the cognac-soaked cherries very well and lightly toss them in a little flour so they don't sink. Fold the cherries and chocolate chips into the batter.

Pour batter into the prepared loaf pan. Bake 55–65 minutes, until a toothpick inserted in the center comes out with moist crumbs (not wet batter). If the top browns too quickly, loosely tent with foil and continue baking.

Let cool in the pan for 10–15 minutes, then transfer to a wire rack. Cool completely before slicing for the cleanest cuts.

Preheat oven to 325–350°F (use 325°F for a glass pan). Grease a 9x5 loaf pan or line with parchment.

Cream butter and sugar together until light and fluffy, about 2–3 minutes.

Add eggs one at a time and mix to combine.

Mash bananas with a fork, leaving a little texture. Add to the batter along with vanilla and almond extract (and banana extract if using). Mix until just combined.

In a separate bowl, whisk together flour, baking soda, and salt. Add dry ingredients to wet ingredients and mix until just combined — do not overmix.

Drain the cognac-soaked cherries very well and lightly toss them in a little flour so they don't sink. Fold the cherries and chocolate chips into the batter.

Pour batter into the prepared loaf pan. Bake 55–65 minutes, until a toothpick inserted in the center comes out with moist crumbs (not wet batter). If the top browns too quickly, loosely tent with foil and continue baking.

Let cool in the pan for 10–15 minutes, then transfer to a wire rack. Cool completely before slicing for the cleanest cuts.

Preheat oven to 325–350°F (use 325°F for a glass pan). Grease a 9x5 loaf pan or line with parchment.

Cream butter and sugar together until light and fluffy, about 2–3 minutes.

Add eggs one at a time and mix to combine.

Mash bananas with a fork, leaving a little texture. Add to the batter along with vanilla and almond extract (and banana extract if using). Mix until just combined.

In a separate bowl, whisk together flour, baking soda, and salt. Add dry ingredients to wet ingredients and mix until just combined — do not overmix.

Drain the cognac-soaked cherries very well and lightly toss them in a little flour so they don't sink. Fold the cherries and chocolate chips into the batter.

Pour batter into the prepared loaf pan. Bake 55–65 minutes, until a toothpick inserted in the center comes out with moist crumbs (not wet batter). If the top browns too quickly, loosely tent with foil and continue baking.

Let cool in the pan for 10–15 minutes, then transfer to a wire rack. Cool completely before slicing for the cleanest cuts.

Preheat oven to 325–350°F (use 325°F for a glass pan). Grease a 9x5 loaf pan or line with parchment.

Cream butter and sugar together until light and fluffy, about 2–3 minutes.

Add eggs one at a time and mix to combine.

Mash bananas with a fork, leaving a little texture. Add to the batter along with vanilla and almond extract (and banana extract if using). Mix until just combined.

In a separate bowl, whisk together flour, baking soda, and salt. Add dry ingredients to wet ingredients and mix until just combined — do not overmix.

Drain the cognac-soaked cherries very well and lightly toss them in a little flour so they don't sink. Fold the cherries and chocolate chips into the batter.

Pour batter into the prepared loaf pan. Bake 55–65 minutes, until a toothpick inserted in the center comes out with moist crumbs (not wet batter). If the top browns too quickly, loosely tent with foil and continue baking.

Let cool in the pan for 10–15 minutes, then transfer to a wire rack. Cool completely before slicing for the cleanest cuts.

Preheat oven to 325–350°F (use 325°F for a glass pan). Grease a 9x5 loaf pan or line with parchment.

Cream butter and sugar together until light and fluffy, about 2–3 minutes.

Add eggs one at a time and mix to combine.

Mash bananas with a fork, leaving a little texture. Add to the batter along with vanilla and almond extract (and banana extract if using). Mix until just combined.

In a separate bowl, whisk together flour, baking soda, and salt. Add dry ingredients to wet ingredients and mix until just combined — do not overmix.

Drain the cognac-soaked cherries very well and lightly toss them in a little flour so they don't sink. Fold the cherries and chocolate chips into the batter.

Pour batter into the prepared loaf pan. Bake 55–65 minutes, until a toothpick inserted in the center comes out with moist crumbs (not wet batter). If the top browns too quickly, loosely tent with foil and continue baking.

Let cool in the pan for 10–15 minutes, then transfer to a wire rack. Cool completely before slicing for the cleanest cuts.

Preheat oven to 325–350°F (use 325°F for a glass pan). Grease a 9x5 loaf pan or line with parchment.

Cream butter and sugar together until light and fluffy, about 2–3 minutes.

Add eggs one at a time and mix to combine.

Mash bananas with a fork, leaving a little texture. Add to the batter along with vanilla and almond extract (and banana extract if using). Mix until just combined.

In a separate bowl, whisk together flour, baking soda, and salt. Add dry ingredients to wet ingredients and mix until just combined — do not overmix.

Drain the cognac-soaked cherries very well and lightly toss them in a little flour so they don't sink. Fold the cherries and chocolate chips into the batter.

Pour batter into the prepared loaf pan. Bake 55–65 minutes, until a toothpick inserted in the center comes out with moist crumbs (not wet batter). If the top browns too quickly, loosely tent with foil and continue baking.

Let cool in the pan for 10–15 minutes, then transfer to a wire rack. Cool completely before slicing for the cleanest cuts.