Tonight I took muffins with applesauce and honey out of oven a minute early. Still very, very good on the two which needed more time. I will have to try it with bananas but guarantee you will wait for less snow on roads and I made do with what I had!! FYI: I need to stay gluten free but come from family with decades of Celiac. I always recommend Pamela's flours especially upon finding "the wheel's spinning stare" new to gluten free overwhelmed people in stores. Your flours are so close to mixes Mom made. Originally just rice, Mom had to grind flour back in the sixties. She was thrilled last year she was alive in 2009 that more options were coming on the market but made sure I knew you also need to eat healthy and don't overdo the baking just because you can or buy products to make sure you still eat well rounded. I ate normal for years but always paid until decades went by it got worse so know what to do but just didn't have the experience Mom did that even St. Jude's called her for recipes when just learning from people about how parents were cooking for their Celiac kids. Mom would have loved all the options we have in flours even after 2009 in markets!!

I love this recipe. Mine comes out a bit more darker than the photo but it is delicious. I double the vanilla for a more intense flavor. I bake this bread the night before our vacation and take it on the plane with us so I have a quick breakfast in our timeshare villa. We just pop it into the refrigerator.