This recipe is a keeper and so was the bread. I made it one afternoon for sandwiches the next day at lunch. Even the last slice was moist more than 24 hours after baking. My banana was small, so I used an extra half banana, which meant I needed more flour (about 1/2-3/4 c), but it was a rainy day. I used AP flour and it rose beautifully without the aid of additional vital wheat gluten.

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