Preheat oven to 350°F Grease or line 12 muffin tins.
In a large bowl, combine flour, baking powder, and salt. In a medium bowl, mix together the oil, yogurt, sugar, and vanilla until well combined. Add the wet ingredients to the dry ingredients and mix until just incorporated.
Gently fold in the pineapple, chocolate chips, and cherries. Add the banana slices and mix carefully.
Spoon the batter into the muffin tin, filling each almost to the top. Bake for 22 to 24 minutes until the cupcakes are lightly browned and a toothpick comes out clean.
Let the cupcakes cool in the pan for 10 to 15 minutes before transferring them to a cooling rack.
Serve either plain, warm with a scoop of ice cream. Store covered at room temperature.