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Wendy - how about sprinkling some light rum onto it -

Misc.
If you sprinkle some light or dark rum all over the surface and rewrap and put into the freezer for a few days, it might then hold together a bit better.

BUT, if it doesn't and you eat it anyway, with the rum added, you won't CARE if it crumbles - ha!

By the way, even thought you've had this recipe for many years, I've got a really good, moist banana bread recipe if you'd like to try it - let me know and I'll post for you.

June
MsgID: 0220699
Shared by: june/FL
In reply to: ISO: Why is my banana bread all crumbly?
Board: All Baking at Recipelink.com
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