The first thing that caught my eye on this recipe was the word "rich" in the name :-). The second thing that appealed to me was that the bananas are sliced--different, and no mashing. Like bookchiq, I love the unexpected crisp crust.
I admit that I also made changes. I like bananas with a bit of caramel flavor, so I used 1/2 C lightly packed brown sugar and 1/2 C white sugar. I, like others, creamed softened butter with the sugars. It just felt odd to me not to. I never make banana bread without cinnamon, so I added 1 1/2 teaspoon. I was out of nuts, but had sunflower seeds, so I used them. I don't think they added or took away anything from Janet's recipe, though I will have to make with nuts to be sure. Three of us ate the whole loaf between dinner and breakfast the next morning, so I made it again the next day to share at work. My son told me this is the best banana bread I have ever made. Thanks for sharing this recipe!
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The first thing that caught my eye on this recipe was the word "rich" in the name :-). The...