Merrill's Banana Bread - question: too moist?
I made Merrill's Banana Bread the other night (https://food52.com/recipes...) with a few modifications, and it turned out delicious - but maybe a bit too moist. I used coconut sugar instead of regular sugar, Bob's Red Mill almond meal/flour instead of all-purpose flour, 4 bananas instead of 3 because I thought they were not that large, and added 1/2 cup walnuts and 1 tsp vanilla extract.
The baking directions say 45-55 mins, I ended up leaving it in for about 1 hour 10 mins, but now I'm wondering if it needed a bit more time in the oven, as the bread is very moist and doesn't stay together perfectly when you cut off a slice.
What can I do differently to dry it out a bit more? Should I bake it longer? Or maybe use 3 bananas instead of 4? I'd like to make it again tonight to take with me as a gift for someone tomorrow.