I've made this recipe twice now with wonderful results each time. First time was strictly following the recipe as written and it turned out well. I did need to add a few minutes to the bake time but the final result was great. The second time I made a few changes based on dietary needs and what I had in my pantry. I used Bob's Red Mill All-Purpose Gluten Free Flour, 1 cup of brown sugar (no white sugar at all), and added one half of a bag of Nestle Dark Chocolate Chips (not semi-sweet, but those would work), and 1.5 cups chopped pecans. It was delicious! I did need to add 10 minutes total to the bake time and because I had forgotten to add the xanatham gum recommended when baking gluten-free the loaves were flat on top but the taste was wonderful! Very moist, spicy, and delicious treat. Great with morning coffee or after dinner. I did use 2 8"x3" loaf pans. I have not yet tried making muffins. This is my go-to recipe for banana bread now. Thanks for a great recipe!
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I've made this recipe twice now with wonderful results each time. First time was strictly...