a few weeks ago I emailed Dr. Andress (NCHFP) about two quite similar relish recipes which called for radically different amount of vinegar. Her response: " we have not been relying just on a formula approach or any standardized ratios. We have tested each of our new products several times, measuring actual pH values and changes during preparation. As long as the pH makes the product safe for boiling water canning, amounts may then be related to flavor and taste ..., etc." the recipes you cite may have been developed by different people with different tastes.... note, that the recipes call for fresh lemon juice, not bottled which is usually specified if it is needed for acidification. kay

Thanks for the kind words all. The first slice (the end, my favorite) I kind of went uh-oh, but the next couple slices were pretty darn good if I say so myself. I won't hesitate to make it again but the biggest hassle is waiting for the stupid bananas to over-ripen! When I'm in the mood to bake, I want to bake NOW! :) I might try the other recipe out tonight. Never thought of peanut butter on banana bread but when you think of it peanut butter on bananas is a common thing for a lot of people. I appreciate all the suggestions. I use nothing but unsalted butter these days. I had a batch of frosting that was so salty it wasn't edible and I said that's it. I was buying salted and unsalted and I went, what's the big difference I like them both. When I'm frying in it I usually am adding salt to the food anyway so might as well just buy nothing but unsalted. And no Jasdip, not unsalted Parkay! ;) I also learned years back what a difference pure vanilla (real - not imitation) makes and it sunk in that the little bit you use, the expense isn't significant. I never thought about the difference between bleached and unbleached flour but that's a good point. I have a couple I want to try that use whole wheat flour in it. Maybe I'll come up with a combination that I like better between them all. Be a terrible thing to have to taste test all these recipes, isn't it? :D I'm a cinnamon nut so that gets added along with brown sugar but the caramelized apples sound great. I have some Haralsons here too. But I want to try to follow the recipe as close as I can for the first time, then doctor it up and experiment with it. Grainlady, that pan you mentioned - I might have one of those! In a bunch of stuff I either got from my dad or maybe in some auction stuff but that pan sounds familiar. Wasn't sure what I'd use it for so I don't think it's even in the kitchen. I'll have to check the basement and garage. The other thing I've decided is I probably won't buy brown sugar anymore. Get a jar of molasses and make my own when I need it. Well maybe - let's not rush into this stuff. Lefse season is here and I do like my brown sugar on lefse! Which is something else I want to make soon! And although I'm not too much on pineapple, that Hawaiian recipe does have my tastebuds interested! Guess I need to buy more bananas!

Tastes vary and recipes vary, and the way people make a recipe can vary so the end product and whether someone would classify it as yummy or not would depend on a lot of things. Try a loaf and see if you and yours like it. It's not a huge loss if you don't.

LOL, mxyplux, I was thinking it would be banana/date bread with peanut butter. Yeah....I was wrong. I'd still eat that, though, if I could skip the banana.... Annie