HAD exactly SAME PROBLEM AS ndp79 and went to foil pans (greased with homemade ghee which works best for me) which turned out perfectly. This is a real keeper recipe, though, for taste, looks and serving and using those brown bananas in the 'bestest' way! Addictive when served with mix of cream cheese and butter! When opening large pumpkin can, I put rest in silicone muffin holes (most are 1/2 cup), freeze, then into baggie in freezer for the next time! thanks for such a great encouraging blog!

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