Banana Plum Bread

Based on Babette's Best Ever Banana Bread, this is a variation on a her theme, and a great way for me to remember her warmly by. I use whatever leftover fruit we have hanging around, even maybe sometimes a bit too soft, that's OK. Or I add frozen fruit like berries, or diced mango which is really very good! Babette was always into nuts and whole foods - and we cooked a lot of whole grains together; I also sometimes add 1/2 cup chopped walnuts and/or 1 Tbsp bran or ground flax seed when the urge hits me. This makes for great variety but consistently fantastic banana bread variations. Thanks Babette!

Wet ingredients:
½ cup cream
½ cup milk
1 Tbsp white vinegar
2 ripe bananas
1 cup diced ripe plums (about 2 plums)
2 eggs
3 Tbsp. butter, melted

Dry ingredients:
1½ cups sugar
2½ cups flour
1 Tbsp ground flax seeds
3 tsp. baking powder
1½ tsp salt

Preheat oven to 325F. Oil four 16-oz or two 32-ox loaf pans. Mix together cream and milk with vinegar; alternatively you can use 1 cup buttermilk. Mash bananas in a big bowl and fold in all remaining wet ingredients. In a separate bowl, whisk together dry ingredients. Fold into wet ingredients and distribute among loaf pans. Bake 45 minutes, or until crusty and brown on top.