For round slices bake in vegetable or fruit cans instead of loaf pans. The small loaves are easy to wrap and freeze.

1/2	C	butter, softened
3/4	C	granulated sugar
1		egg
1	tsp.	vanilla
1	C	mashed ripe bananas
1/2	C	plain yogurt
1-3/4	C	all-purpose flour
1	tsp.	baking powder
1	tsp.	baking soda
1/2	tsp.	salt
3/4	C	coarsely chopped red and green candied cherries
1/2	C	toasted slivered almonds

Cut waxed paper strips to line sides of four 14-oz. cans; set aside.

In bowl, beat butter with sugar until light and fluffy. Beat in egg and vanilla. Stir in bananas and yogurt until well blended.

Combine flour, baking powder, baking soda and salt; stir into banana mixture until just combined. Stir in cherries and almonds. Divide among prepared cans; place on baking sheet.

Bake in 350F oven for 45 minutes or until cake tester inserted into center comes out clean. Let cool 10 minutes in cans; turn out upright onto racks. Let cool; remove paper. Makes 4 loaves.