Bless you, KAF, but my good old recipe from my good old "Better Homes and Garden" cookbook (so old the cover's fallen off) is the same good old recipe just halved and minus the vanilla and the sugar topping. Using half whole wheat flour might be a nice touch, and I will try that, but this really is the most profound recipe you could come up with for 2018? Use a food processor to mash the bananas. I also add in egg, sugar and oil at the same time. And you didn't suggest lemon peel, but I keep dried lemon peel from a mail order spice company in my spice drawer, and I always add a teaspoonful with the wet ingredients. (KAF sells lemon peel, don't they? You missed a chance to promote it!) Banana bread converts well to muffins,and I often make it that way for easy serving. Shorter baking time that way. (And BTW, as long as the nice cake tester I bought back in 2016 at KAF comes out clean, I know it's going to be not too moist or dry. See, I really am a fan even when I write stuff like this!)

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