PJ thank you so much for posting this recipe with a note about a Gluten Free version. I have just used my Grannie’s old recipe and it’s a bit gummy so I’m thinking the amounts of flour to banana might be slightly off in the old recipe as they tended to use more sugar 75 years ago. I need to add some kind of gluten free fiber (to make up for the fiber that would be in the whole wheat flour)to the loaf and was wondering if flax or chia would work ok? How much would you suggest?

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