1. The original recipe calls for 4 eggs! I have always tried to use different egg substitutes like milk+oil, applesauce, etc. But this time, I did some research and found that bananas provide the moisture that eggs do, and completely skipped the egg substitute step.
2. This time, I also decided to use half whole wheat flour instead of 3 cups of AP flour, and it gave the bread some substance, in my opinion, and may have given a slight, delicious crispy crust.
3. I replaced white sugar with raw sugar - could tell no difference!
I have had this recipe for about 20+ years, and always followed the recipe, except to replace eggs. But this time, I decided to make some minor changes, and I think we have a winner! The 6 kids at home unanimously declared this was the best banana bread I had ever made/they had eaten. Never going back to the original recipe!