I made a lot of my own alterations so I'm not even sure this counts, but it came out delicious and the buttermilk idea was a really good one for making the bread supermoist. Here are the substitutions I made, mostly to reduce the calories -- plain non-fat yogurt instead of buttermilk (works in pretty much all recipes calling for buttermilk, as far as I can tell), used half all purpose flour and half whole wheat flour, only used 1/4 c. or less of oil and about 1/3 c. of cinnamon applesauce, only used 3/4 cup of sugar in total (1/2 c. brown, 1/4 c. white -- it was still plenty sweet, probably in part because of all that cinnamon applesauce), and added about 1 tsp. cinnamon, 1/2 tsp. nutmeg, 1/4 tsp. ginger, and 1/8 tsp. ground cloves to the flour before mixing the dry ingredients with the wet (the spices are just personal preference -- they give it a sort of spicy pumpkin pie flare). I was in love with a different banana bread recipe from this website, but this one is at least as good even after making all the substitutions to make it healthier. A very forgiving and tasty recipe! I recently froze an extra loaf and thawed it a week later. It tastes even better than the loaf I ate immediately. This bread definitely freezes well.
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I made a lot of my own alterations so I'm not even sure this counts, but it came out delicious...