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"Been making these for years, though recently went gluten-free so I've had to update the recipe a little: for the flour, simply sub 3/4 c. tapioca starch, 3/4 c. sorghum flour, 1 c. white or brown rice flour, and 1 tsp. xanthan gum for the 2 1/2 c. all-purpose flour. They still come out flaky and delicious. Recently, I've tossed in 1 Tbsp. orang..."
"Boo, nut haters! The walnuts in here make this loaf awesome. I only had 1 c. of fresh cranberries, so instead I microwaved 3/4 c. dried ones with 2 Tbsp. brandy & water to cover for 1 min. I also added 1 Tbsp. orange zest, which went well."
"Really tasty, though the crust is a bit...weird. But this is only for the first day or so! Let it sit for a day or two after baking--it gets moister and the weird chewy crust turns into a perfect banana bread crust."