Either hand mixing or an electric mixer work equally as well for this recipe.
Mix flour, baking soda and salt together in a small bowl.
Prepare the cherries next because they take the longest. cut in half lengthwise and twist the two halves apart. One of the halves will still have the pit attached. Cut the half with the pit again lengthwise. One of the quarters will easily fall away from the pit. The other may take a bit of coaxing with your paring knife or fingernail. Be advised they WILL stain your fingers, clothing, etc., etc!
Once the cherries are done, you're home free!
Preheat the oven at this point to 350 degrees fahrenheit. Spray baking pans with no stick spray. No need for butter and flour!
Peel and mash bananas with a pastry blender or potato masher. I like to leave a few larger chunks.
Break eggs into your mixing bowl. Whisk.
Add oil and cashew milk and mix thoroughly.
Add sugar and fully incorporate into the wet ingredients.
Add bananas and vanilla and fully mix again.
Next add the flour mixture just until the flour is moistened. then add cocoa and mix again, just until moistened.
Scrape the bowl thoroughly. At this point remove from power mixture and mix the cherries and nuts in by hand.
Fill prepared pans about 2/3 full.
Bake for 45 minutes for mini loaf pans and 1 hour for large loaf pan. Test with a cake tester for doneness. If tester comes out clean, it's done.
Carefully remove from oven to a cooling rack. Let cool in pan for at least 15 min.
Loosen edges with a knife and turn pan over with your other hand ready to catch the bread. It usually pops right out. If it doesn't and it's still hot, let it cool a while longer in the pan.
If you forgot about it and it's cold, coax it out with a spatula.
Keep leftover bread at room temperature for 3 days.Breads freeze well. Wrap in freezer paper, or quart size storage bags.General Baking Tips:Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.Always measure liquid ingredients with liquid measuring cupNever break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.