Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Oil a box mould (25 cm long; approx. 1.7 l capacity) and dust with flour. Drain the cherries. Mix 200 g flour, baking soda, almonds and 1 pinch of salt. Peel the bananas and finely mush them with a fork. Mix with buttermilk, 100 ml oil, eggs and 100 g sugar. Stir in the flour mixture briefly. Mix cherries and starch and fold into the dough.
Fill the dough into the mould and smooth it down. Bake in a hot oven for 50-60 minutes. Take out, let rest in the form for about 10 minutes and then turn out. Let it cool down on a cake rack.
Mix the cream firmer and 1 tablespoon of sugar. Mix with quark. Spread the cream on the bread. Stir jam until smooth and spread on the cream.