Start by smashing the bananas with a fork and drizzle with lemon juice so they do not darken. In a bowl beat the softened butter and sugar until creamy, add the two eggs and mix well. Blend in the smashed bananas and amarena cherries. Sift together the flour, baking powder and baking soda and add to the batter with half a teaspoon of cinnamon. Butter and flour a 24x12x7 cm loaf pan and pour in the cake mixture. Bake at 180°C/355°F for 60 minutes.
Recipe by IMMA