Time Travel Kitchen

More on Banana Bread...

Hello!

I got some emails today with questions about the banana bread recipe, so I thought I’d answer them here for everyone. Here goes:

What type of nuts did you use?

• I used walnuts, but I’d like to try it with pecans next.

Other substitutes for wheat bran?

• I mentioned whole wheat flour and flaxseed or flaxseed meal (You can grind in spice grinder if you buy whole flaxseeds) also oat bran and wheat germ.

Substitute for sour cream?

• Full-Fat Plain Yogurt

Pan preparation?

• I greased a loaf pan with butter and then parchment paper (use parchment instead of waxed paper)
  

• I noticed today there was a flip side to the recipe card that read ‘For the Inquiring Cook’ which I thought was so charming. It mentions not slicing the bread till the second day, but that instruction didn’t work for me ;)

  Here it is:

  

  Thanks for your questions and if you have more, just send me an email or leave a comment and I’ll answer as soon as I can. See you next Friday with a Fresh Strawberry 🍓 Sponge Cake recipe from 1933.
  
  To Inquiring Cooks everywhere, have a great weekend!
  

  Jolene

  ps - that’s a photo of a different banana bread I baked from a ‘modern’ recipe, because I thought you deserved a new picture ;)