I have two questions. 1) Do you add all that liquid drained from the frozen bananas or not? That seems like it would throw the dry:liquid ratio way off, but I have been wrong many times in my life. 2) Is the cake enhancer absolutely necessary? Will the bread dry out too quickly otherwise? My banana bread, before gluten-free, never lasted long enough to worry about drying out, but I have to convince young men in their twenties that eating GF banana bread won't kill them or I will be eating the entire loaf by myself. Perhaps making it into muffins and then freezing them would solve the staleness issue. I am very new at GF baking and can't afford to waste ingredients, so I ask a lot of questions. Thank you for all you do to make our gluten free lives more enjoyable.

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