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Banana Banana Bread

Reviewed: Oct. 22, 2012
This is so moist, it's almost custard-like in it's texture. It's just the right amount of sweetness. I made 3 little loaves instead of 1 big one, because I suspected that as soon as it came out of the oven, my family couldn't wait for it to cool off. Add butter to the warm slice, and your tastebuds will feel like they're in heaven. I have to say I made this with gluten-free all-purpose flour, and egg replacer. With egg replacer, I use 1.5 the amount of egg-replacer, and keep the water amount the same. I shake it really well in a small glass jar right before mixing into the batter, and put it in the preheated oven right away. If you are going to use egg-replacer, mix and add it right before the batter goes into the oven.
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