I don't think this is the one I posted before but I made it a month ago & really liked it. Maybe some others will post theirs. MOM'S BEST BANANA BREAD (2 loaves) 2 1/2 cups sugar 1/2 cup butter or margarine 1/2 cup shortening 3 eggs 1 1/2 cups mashed ripe banana (3 large) 1 tsp vanilla 3 cups flour 1 1/2 tsp baking soda 1 1/2 tsp baking powder 1 1/4 cups buttermilk (or 1 1/4 cups milk + 1 TBL vinegar) 1/2 cup chopped walnuts or pecans Preheat oven to 350°. Beat first 3 ingredients at medium speed with a mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Add banana & vanilla., beating well. Combine flour, soda & baking powder; add to banana mixture alternately with buttermilk, beating well after each addition. Stir in nuts. Pour batter into 2 well-greased 9x5" loaf pans. Bake for 45-50 minutes or until a toothpic inserted in the center comes out clean. Cool in pans 10 minutes.~~From Thymes & Pleasures

The recipe I use does have lemon juice as well as sour cream, so that helps with the problem of lack of acidity in very ripe bananas, which seems to be all I ever have. I do agree that King Arthur AP flour is high protein and it takes some adjusting when using it for something like quick breads. Right now I have King Arthur AP and Whole Wheat, some Bob's Red Mill Rye, some Swansdown cake flour, some White Lily and plain old Gold Medal. I also have cornmeal, both white and yellow and THREE kinds of oats, LOL, the "quick", the regular 5 minute oats and some steel cut. I also have wheat berries that I've been grinding for flour for bread. My pantry looks like I could open a bulk food store. I use the King Arthur for bread, the cake flour was a leftover from the last wedding cake I baked, I get picky about those. The White Lily is for biscuits, the Gold Medal for everything else. Two kinds of cornmeal because Elery is from Tennessee and his sister says it isn't cornbread if it's yellow, although I don't particularly care which color it is. In short, I'm also going to blame it on your flour, or on overbaking. If you are using new pans and they are glass ones, I'd be watching the bread carefully to be certain it is not overbaking, and probably be using a thermometer a couple of times until I get used to the new pans. Oh, and Christine, I also have the smaller Danish Dough Whisk, it gets used regularly. Annie

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It's in the oven...I actually did ONE more substitution...I used whole wheat flour instead of regular flour...(a balance in health to offset the cream cheese, butter and sugar ;) I also ended up using one whole mango and 3 bananas lemon cream cheese frosting...YUMMMY I have a bundt cake recipe that my nephew made recently that was to die for....I'll have to post that one later too. It was a Paula ? (the southern chef lady...recipe) He also made some substitutions and it was yummmmy