My favorite addition to any banana bread recipe is a few tablespoons of finely diced crystallized ginger. I have also used cinnamon baking bits from KAF. I like to bake banana bread in one channel of a 3-channel lasagna/bread pan. It’s a long, skinny loaf, so you get more, smaller slices and can feel more virtuous for having several pieces. It also takes much less time to bake (about 45-50 minutes) and you are less likely to ever wind up with a gooey middle. I got the pan from KAF, so it’d be great if they were to publish baking times for that pan too. One last thing – if batters made with ww flour are supposed to sit for 10 minutes, it seems like you wouldn’t need to preheat the oven until you finish mixing the batter. I’d like to see that change made to all recipes for which it applies. Reducing our carbon footprint while preparing an indulgence gives us one more reason to feel virtuous. Any excuse to use ginger in a recipe is good enough for me! My mom used to make "tea loaf bread" in a canape pans growing up and the combination of banana, pineapple, and some whole wheat flour launched the bread to the top of my "favorites list". I'll have to try some crystallized ginger bits next! Thanks for the inspiration and suggestions: I like the idea of delaying the oven a bit and being a more mindful baker. I'll put in the request to see if we can do that in the recipes it pertains to; same with the 3-channel pan! Kim@KAF

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