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Maple Banana Bread
September 07, 2006

After making this I'm not going to use the recipe in my "New York Times" cookbook anymore. The banana bread recipe I was using was more labor intensive (grated orange zest) and it never turned out as good as this one. I used vanilla extract, too. I used a little less baking soda. I got great results, a moist, sweet banana-maple flavor with walnuts, I just made this first thing this morning and fresh from the oven, served warm with coffee -- it was fantastic. Thanks!

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