Preheat your oven to 350ºF. Spray a 10-inch cast iron skillet (or 10-inch round baking pan) with baking spray and set aside. (See note)
In a large bowl whisk all the dry ingredients together from the flour to the kosher salt.
In another bowl stir together all the wet ingredients from the mashed bananas to the vanilla extract. Add the wet mixture to the dry ingredients and stir until just combined. Stir in the cherries and chocolate chips.
Pour the batter into the skillet and sprinkle a light layer of turbinado sugar on top of the batter. Bake until the top of the bread is crisp and a toothpick inserted in the center comes out clean. Note that this baking time is for my oven which has a convection feature. I preheat at 350ºF and bake at 325ºF with a total baking time of 40 minutes. If using a conventional oven, keep the baking temperature at 350ºF--the baking time will require an additional 10-15 minutes, depending on your oven.
If you want a crispier edge on this bread put the skillet in the oven while it preheats but don't spray the baking spray until the skillet is hot and you're ready to pour the batter in. You can also use butter instead of baking spray.