This is a wonderful Banana Bread recipe. This recipe will be the one I will use in the future. I had a question on the baking... I followed the recipe as it is written but the top of the bread (in the middle) was a bit too moist. I cooked the additional time that was in the recipe but since the top middle was moist I ended cooking the bread an additional 38 minutes instead of the 25 minutes mentioned. FYI - I used the KA all-purpose flour. Any suggestions on how to get the top (middle of the bread) to cook thoroughly? Cheryl, I often have this issue, too. Try putting the bread on an upper rack for perhaps the final 30 minutes of baking - see if that helps. PJH

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