Seven years ago I adapted a banana bread recipe from "Simply Simpatico" (Junior League of Albuquerque) cookbook to serve to my daughter's Rowing team. I had to make the recipe more healthy than the typical banana bread/quick bread, as the kids needed fuel and would often eat many more than one slice. I reduced sugar and fat; I also increased the bananas and added whole wheat flour (KAF White Wheat) and Oat Bran to to the KAF All purpose white flour. The resulting loaf is quite dense, but super flavorful. Plus, the recipe makes 3 loaves at a time, and since I routinely served 10-12 loaves per weekend, volume matters. My key is freezing the ripe bananas, then pureeing them. I also freeze the puree as well and have it on hand for when I want to bake. I may dig out the old Moosewood recipe to compare or see what is on the menu the next time I'm visiting my now-college-senior rower, in Ithaca.

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