Aunt Mary’s Banana Bread Revisited

Preheat the oven to 350 F or 175 C.

Combine flours and salt in a large bowl and set aside.

Unpeel and mash your bananas with a fork in a medium size bowl.

Then, in a small bowl (a Pyrex liquid measuring cup is what I use) combine the 5 tablespoons of cream with 1 teaspoon of vinegar and 1 teaspoon of baking soda. Let that sit while you add the eggs, sugar, and applesauce to the bananas. Stir and add in the vanilla extract.

Don’t forget to have your pecans and dates chopped!

Now, add the soured cream to the wet ingredients, give it a stir, then pour it into your flour mix. Stir gently a few times with a wire whisk until just combined, then add in your dates and 3/4 of your pecans.

Pour this into a buttered and floured or parchment lined medium loaf pan (mine is 7.5x5x2.5). Sprinkle over the remaining pecans and some brown sugar. Pop it in the oven and bake for 60 minutes. Test before removing-it may need a few more minutes depending on your oven. Let cool in the loaf pan on a wire rack for a few hours.

Yields about ten generous thick slices.