I've had a couple of questions about substituting the vanilla extract in this recipe. As always the recipe is best as written! I don't recommend using almond extract, because the flavors just don't seem to pair well and the almond overtakes the banana. You CAN add banana extract if you'd like, but, keep in mind it will have more of an artificial banana flavor.
Notes on Storing This Bread
To keep your bread moist, allow it to cool completely then wrap in a layer of plastic wrap and then store in a freezer size zip-top bag, or a large plastic container with a tight-fitting lid. It will last on the counter for up to 3 days, or in the refrigerator for up to 6 days. Alternately, you can wrap and freeze for up to 2 months.
Note on Loaf Pan
For this recipe, you will use a standard size of about a 9x5 inch loaf pan for one loaf of bread. Alternately, you can use a standard-sized muffin tin and bake for around 25-30 minutes. NOTE ON ADDITIONS: You can add 1 Cup of chopped nuts or chocolate chips to the batter before baking if desired.