2 cups boiling water
1 3/4 cups unbleached flour
2 tsp baking powder
3/4 tsp ground cinnamon
1/4 tsp ground allspice
1/8 tsp ground ginger
1/8 tsp ground nutmeg
1/2 tsp salt
2/3 cup sugar OR a natural sweetener
3 lg ripe bananas, mashed
1 lg egg OR egg replacement mixture for 1 egg
2 tbs corn oil OR other mild-tasting oil
1 tsp vanilla
1/2 cup dried cherries

place a rack or trivet in a 6-qt slow cooker. add the boiling water, cover, and turn the heat setting to HIGH. lightly oil a baking pan that will fit in the cooker and set aside.

in a medium-size mixing bowl, sift together the flour, baking powder, spices, and salt. add the sugar and stir to combine.

in a large mixing bowl, combine the bananas, egg or egg replacement, oil, and vanilla. add the dry mixture to the wet mixture about 1/3 at at time, mixing well as you go. fold in the cherries.

transfer the batter to the prepared pan and cover with aluminum foil, making several holes in the foil for steam to escape. place on the rack, cover, and cook on HIGH for 3 1/2-4 hours, until a tester inserted in the center comes out clean.

take the cake out of the cooker, remove the aluminum foil, and let cool for 15 minutes before serving.

serves 8