Fran, I've tried oven-roasting my bananas before using, which does much the same thing as Cook's method. Like you, I'm not sure it really makes a difference, especially considering the extra work; but I've made a mental note to keep trying it, with degrees of how caramelized to make the banana. Our banana bread recipe doesn't dome hugely, but to me that simply means it's nice and moist and somewhat dense, in the nicest of ways; a high dome would signify a drier, lighter bread, which in this case I'm not after. Hope you give this recipe a try! PJH@KAF

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