Preheat the oven to 375F. Line an 8-inch by 3-inch loaf pan with parchment, letting the paper hang a bit over the sides (this will act as makeshift “handles” to lift the loaf out once it’s cooled).

Add the flour, sugar, baking powder, baking soda, and salt to a medium bowl. Whisk to mix well.

In a separate bowl, beat the eggs, banana, molasses, oil, and vanilla to combine. Pour over the flour mixture, and stir with a fork until just mixed, and there are no visible signs of flour (the batter will be a bit lumpy).

Fold in the cherries and chocolate. Sprinkle a little coarse sugar on top, if desired, for an extra crunch.

Pour the batter into the prepared loaf pan. Bake until deep golden, and a metal skewer inserted in the center comes out clean, about 35 to 40 minutes.

Remove the oven, and set pan on a wire rack. Let cool for at least one hour before serving. I usually slice leftovers, and wrap them individually in plastic wrap, then store them in a ziptop bag in the freezer. This way I can take out what I need, and heat them in the toaster.