I am a purest (no nuts, no choc. chips) and I swear by the recipe from the old Amy Vanderbilt Cook Book also. My daugher, who is now 37, has eaten it since childhood and will not accept it made from any other recipe. I have tried other recipes but nothing compares. Never use anything but the ripest, and sometimes darkest, bananas. This recipe calls for Cream of Tartar, which might make a difference too.

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