I have a problem.
I
Can’t
Stop
Making
This time I got so excited about adding Rye and Amaranth flour in addition to the All Purpose and White Whole Wheat that I added an extra 1/4 cup of flour. I had to up the almond milk, but didn’t realize my mistake until the bread was out of the oven. Also, for lack of blueberries I added chocolate chips. I maintain that blueberries are a superior add in.
The Rye and Amaranth worked fabulously, but I wish I hadn’t added the extra flour. I prefer a super moist banana bread, and the extra milk was just enough to get the dough to a workable consistency.
corrina, darling! 
I’ve got an idea….why don’t you come up with a completely gluten-free banana bread for your friend Cara??! Yes, that sounds like an excellent idea (at least I think so…)
That looks like a delicious addiction…
Oooo… I have this problem too. =)
Are you *still* making banana bread??? Take a break and come back–I miss you 🙂
you are the sweetest! got a little overwhelmed betwixt mofo, kids, and my husband’s heinous work schedule. MoFo MoFail.
I really love banana bread & yours looks perfect.