This is the moistest banana bread I have ever tried making. I decided to do mini loaves with it, and it turned out great! Depending on your climate, I would suggest only cooking it for 20-25 minutes at the temperature mentioned (This is for the mini loaves only). I didn't have almond extract, so I substituted it with 1tsp of vanilla, and a little extra coconut. We didn't add the nuts, and I used egg beaters instead of regular eggs. It was delicious! Great recipe, and I plan making this for holiday gifts.
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This is the moistest banana bread I have ever tried making. I decided to do mini loaves with...