2 small, very ripe bananas, mashed (about 1 cup)

1 cup fresh cherries, pitted and halved

1/2 cup walnuts, coarsely chopped

1/4 cup flax seed or ground flax meal

1. Position a rack in the center of the oven and preheat to 350 degrees F. Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.

2. To toast the oatmeal, place in a dry skillet over medium-low heat, stirring occasionally, until golden, about 3-4 minutes. Set aside.

3. In a medium size bowl, whisk the toasted oats, flours, baking soda, salt, cinnamon and nutmeg. Set aside.

4. In a large bowl, beat brown sugar and eggs. Add buttermilk, yogurt, orange juice and vanilla; beat until batter is smooth. Lower the speed; add the orange zest and bananas, and beat briefly (it's OK if the batter has a few lumps).

5. Add the flour mixture to the egg mixture, and mix until just incorporated. Using a rubber spatula, fold in the cherries, walnuts and flax seed. The batter will be thick. Pour the batter into the pans. Bake for 35 to 45 minutes, or until the top is a deep golden brown and a cake tester inserted into the middle comes out clean.

6. Transfer the breads to a rack; let cool for 10 minutes, then unmold and place on a rack to cool to room temperature.

(Susan Russo is a freelance food writer in San Diego. One for the Table is Amy Ephron's online magazine that specializes in food, politics and love. www.oneforthetable.com.)