1 1/4 cups all-purpose flour, plus more for dusting

1/4 cup dried cherries or currants

1 teaspoon baking soda

1/8 tsp salt

2 large eggs, beaten

1/2 cup avocado oil

1/3 cup brown sugar

1/3 cup organic white sugar

1 banana, very ripe and mashed

1 plantain, very ripe and mashed

1 tbsp wheat bran (optional)

Cook’s Notes: Kashmiri Garam Masala is replaceable by 1 tsp of ground cinnamon. For more richness, remove 1 tbsp of oil and add 1 tbsp of ghee.

Preheat the oven to 350°. Butter and flour a 9-by-5-inch metal loaf pan.
In a medium bowl, whisk the 1 1/4 cups of flour with the baking soda, salt, garam masala, and dried cherries or currants.
Slit the plantain and take out the middle black seeds before mashing.
In another bowl, whisk the eggs with the avocado oil, sugar and mashed banana and plantain. Stir the banana and plantain mixture into the dry ingredients.
Scrape the batter into the prepared pan and bake in the center of the oven for about 50 minutes, until the bread is golden and a toothpick inserted into the center of the loaf comes out clean.
Transfer the pan to a rack and let cool for 15 minutes, then turn the bread out onto the rack and let cool completely.