I've been playing with this recipe for 45 years. Makes 5 loaves using the aluminum foil pans.\n\n10 or so very ripe bananas (I use about 8 cups of puree)\n5 eggs\n1 pound softened butter\n4 cups chopped walnuts (about 1 pound)\n4 1/2 cups flour\n3 1/2 cups white sugar\n1 table spoon baking soda\n1 tea spoon salt\n\nConvection bake at 330°F (regular bake at 350°) about an hour. Bake until internal temp is 195° for very moist, or up to 215° for drier bread.\n\nDon't be fooled and take it out too early or it will fall in the middle. Use a meat thermometer.\n\nI don't know if it makes any difference, but the original recipe called for melted butter.\n\nAlso, I add a table spoon of baking powder as well. In my youth, I just thought it would make it better. Is it helping or hurting? It's been so long since I tried it without.\n\nLately I have been evaporating the puree a bit to concentrate the banana flavor and remove the moisture to prevent it from falling.\n\nMy question is: The bread is a little fragile. Do I need to develop gluten? I may be hindering that with the way I mix.\n\nI know the standard thing to do is mix all wet ingredients, then add the flour, but I have been adding the puree at the end. \n\nFrom what I have been reading, the butter prevents gluten from forming, so would it be better to add the puree before the flour?\n\nThanks for any suggestions.