Preheat oven to 350°F (175°C). Grease and flour a 9 x 5-inch loaf pan.
Combine 2 cups (240g) all-purpose flour, 1 tsp baking powder, and 1 tsp baking soda in one of the large mixing bowls.
In the second large mixing bowl, mash 4 very ripe bananas with a fork until mostly smooth with a few small chunks remaining.
Add ½ cup evaporated cane sugar, 1 tsp almond extract, and 1 tsp salt to the mashed bananas and stir to combine.
Add ½ cup melted vegan butter or refined coconut oil and 2 Tbs flax seeds to the banana mixture and stir to combine. Let sit for 5 minutes to allow flax seeds to absorb moisture.
Add the dry ingredients to the wet ingredients. Fold together until just combined with no large lumps.
Toss 1 cup pitted and halved dark sweet cherries with a small amount of flour. Gently fold into the batter.
Pour the mixture into the prepared loaf pan and smooth the top.
In the small bowl, combine ½ cup sliced almonds, 2 tsp evaporated cane sugar, and 2 tsp vegan butter or coconut oil with your fingertips to create a crumble. Sprinkle evenly on top of the loaf.
Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the bread to cool in the pan for 15 minutes before removing and cooling completely on a wire rack.