Before baking, I read the recipe, the recipe's blog and all the comments. I knew I may have to add some additional flour. I had to add A LOT. I should have trusted what KAF bloggers have taught me - use less liquid in the summer! After adding more flour I got it to almost right. It rose well but I had to plop it into the pan. Loaf looked okay on the outside but I knew it wouldn't be right on the inside. I decided to try again. While the first loaf was cooling, I called the Baker's Hotline. I had two questions; should I start with less liquid or add more flour and, if using a frozen banana should I thaw first? Jon answered my call and, as always, gave great advice. He suggested starting with 3/4 of the liquid and adding more if needed. He also advised that the banana should be room temp. I made the bread again heeding Jon's advice and the bread turned out AWESOME - inside and out. The first loaf was just a bit too moist and is currently in the freezer waiting to be used in a french toast casserole. I think that the blog and recipe should be edited to reflect a range of liquid like a lot of other KAF recipes.

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