This recipe is inspired by my childhood breakfast meal. Originally, this Asian breakfast is mainly made from rice flour, coconut milk, and fresh palm sugar syrup. So, to accomodate the more-American kitchen I have now, I modified the ingredients and cooking method. Still, it's a good-tasting and easy breakfast to prepare.
In medium pan, soak dried cherries in warm water for 10 minutes; set aside.
With potato masher or fork, mash 1-1/2 bananas until lumpy. While in small pan, melt butter over medium heat. sprinkle brown sugar; cook and stir until sugar dissolve. stir in mashed banana. Cook for one more minute. Remove from heat
Add rolled oats, oat bran, cinnamon and ginger to cherries-water mixture. Bring oat mixture to boil; stir in banana mixture. Cook for 1-2 minutes more. turn off heat; add chopped peaches.
Slice remaining 1/2 banana. Spoon oatmeal into bowls, garnish with sliced bananas and corn flakes.