I have made this loaf twice, doubled. It works well for a loaf or muffins. As a tip for making sure any banana loaf is moist, use over-ripe, frozen bananas which have been thawed. They look ugly and the loaf may turn out darker, but trust me, it's worth it. Also, substitute half the butter for oil (I use corn oil or canola oil...whichever I have on hand.) Here are my adjustments: 1) 1/4 cup butter plus 1/4 cup canola oil; 2) 1/2 cup white sugar & 1/2 cup brown sugar (work any brown sugar lumps with a potato masher if your mixer doesn't get them); 3) 1 cup white flour & 1 cup whole wheat flour; 4) 1/2 tsp baking soda instead of 1 tsp (this will cut down on the baking powder or baking soda taste which MikPhx spoke of...well, which his wife insisted on); 5) increased salt from 1/2 tsp to 1 tsp; 6) added 1/2 cup chocolate chips in addition to the 1/2 cup walnuts (my family likes it so). Finally, the first time I tried this recipe, I made muffins (had to reduce bake time, of course). The second time, I made the loaf (two large loaves, since it was doubled)...but I think I needed to cut the bake time by 5 minutes since it burned in the bottom. (It could be my testy oven.) In all, I will be keeping this recipe since I have tried many. Thanks!
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I have made this loaf twice, doubled. It works well for a loaf or muffins. As a tip for making...