The first time I made this, I only had three small bananas and it cooked perfectly in the amount of time in the original recipe, but didn't have that intense banana taste. When I made it again with the full amount of bananas, it came out VERY moist and I had to cook it much longer, as other people have mentioned, and it didn't hold together as well. So, this most recent time I used whole wheat flour instead of the AP flour (cup for cup) and it cooked closer to the 40 minutes and held together better. I do like it denser. I also sprinkled some turbinado (raw) sugar across the top. Despite the multiple tries, it was an easy recipe to follow and adjust, and tasted delicious each time.
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The first time I made this, I only had three small bananas and it cooked perfectly in the...