Maybe This Time: The Banana Bread

And Maybe This Time is in stores! I’d tell you to go out and buy it, but that would be exploitive, so I’ll give you Andie’s banana bread recipe instead:

Andie’s Banana Bread
(You can knock back the chips and nuts to half a cup or even leave them out, but Alice will not be happy.)

Mix together:
3 overripe bananas, mashed
2 eggs
1 teaspoon vanilla
½ cup white sugar
½ cup brown sugar
½ cup yogurt

Mix together:
1 ½ cup flour
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder

Fold flour mix into banana mix and add:
¾ cup mini chocolate chips
¾ cup chopped pecans

Bake at 350 in four mini loaf pans (5.75 x 3.25) for 45 minutes or 2 regular loaf pans (8 x 3.75) for 55 to 60 minutes.

84 thoughts on “Maybe This Time: The Banana Bread

  1. I’m a cooking luddite. In the directions does the “t”, as in “1 t. baking soda” mean tablespoon or teaspoon?

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  2. t = teaspoon, T = tablespoon, aka 3t=1T

    I just got some bananas, so in a week or two… Assuming I don’t make banana splits out of them all first. yay! Book day! Maybe I’ll wander over to the B&N with my nook while I wait for Amazon to ship my physical copy. (I was irritated that B&N didn’t let me pre-order the ebook. Plus, I haven’t yet figured out if I prefer keepers to be electronic or hardcopy.)

    may the books fly off the shelves and not just because of angry ghosts.

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    1. That’s weird. When I was at B & N asking about the delivery date, the practially fawned over me asking me to pre-order the book. And were thrilled when I did. I aleady have the pick up notice in my e-mail. I unfortunately have to go to work today so my beloved is picking the book for me. Can you say “order out” for dinner tonight!!!

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      1. Okay, I’m officially slow today. Ebook vs. book. Sigh. Maybe I should learn to read before I write. Sorry.

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    2. Oh but they did!! I pre-ordered it and downloaded it today on my Nook! I thought it wouldn’t be offered either, since Amazon had it already and it wasn’t there at B&N last week when I bought my Nook, but I stumbled on it the other day and I couldn’t order it fast enough!! LOL

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  3. If this recipe is for everybody, I have another question on behalf of your European readers. How much is a cup? Preferably in grams. And I supppose the weight of a cup of flour is different from a cup sugar. Our recipes give the weight of ingredients, not the volume.
    And another question, which is just me being ignorant, what is the difference between baking soda and baking powder?
    And 350 means Fahrenheit, I take it? That is easily converted to 180 Celsius, which is the system our ovens use.

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    1. In Oz, a cup is 250ml, not sure if a US cup is the same; in terms of grams it would depend on what is being measured. There are some good conversion guides avaliable online, like the ones we get in basics cookbooks (but perhaps that is an Aussie thing – we get recipies with either or both) such as http://www.taste.com.au/how+to/articles/369/weights+measurement+charts . Baking soda is bicarb soda, baking powder is something different again, but I don’t know exactly what, it’s just called baking powder here.

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    2. The problem with translating American measures is exactly what you said–a cup of sugar by volume is a LOT heavier than a cup of, say, cake flour. Also throw in the problem that volumetrically a cup is considered 8 *fluid* ounces (not dry weight) and it gets even more confusing. Your best bet is to use this site: http://www.kingarthurflour.com/recipes2008/master-weight-chart.html
      and get the dry weight in ounces and then use a standard ounce to gram converter like this one: http://www.gourmetsleuth.com/cooking-conversions/gram-conversions.aspx

      So, you see… a cup of cake flour is only about 120 grams, but a cup of water is eight fluid ounces or 237 millilitres. The numbers can get really messy, but believe me–the work is worth not ruining your recipe.

      As far as baking soda and baking powder–baking soda is bicarbonate, and baking powder is a double acting leavener that has both bicarbonate and cream of tartar (tartaric acid) cut with a little corn starch.

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  4. What timezone does Amazon use? It’s 3am in EST, and I still didn’t get my download. Not feeling patient …

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  5. A cup is 250grams. And as far as I know, the term cup is not a volume based measure. Whether its sugar or flour it should still be 250g. One cup is approximately 8 oz. At least that’s what the handy dandy measuring jug in the cabinet says.

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    1. Thank you, Sure Thing. At least that gives an indication. But a measuring jug does measure volume, in liters in the metric system I was taught at school. And flour and sugar must have different densities, so their weight per volume will be different. Maybe not enough to be significant for baking, I don’t know.

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      1. Can I suggest to my fellow UK and Europeans that you invest in a set of US-sized cups from a source like Lakeland – they vastly simplify using US recipes.

        re the baking powser/baking soda question; baking soda is soda bicarb, baking powder is soda bicarb plus an additional raising agent. you can use a little extra baking soda to get the equivalent rising if you don’t have baking powder but while baking is chemistry and volumes matter, banana bread is more forgiving than a sponge 😉

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      2. Here’s a quick and dirty translation of the ingredients:

        5 mL vanilla
        100g caster (granulated) sugar
        110g demerara (brown) sugar
        182g all purpose flour
        2.5g salt
        5g bicarbonate of soda (baking soda)
        2.5g baking powder (double acting leavener–bicarbonate + cream of tartar+corn starch)
        130g mini chocolate chips
        80g chopped pecans

        There’s more in another post but it’s in moderation. Hope it helps.

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        1. ……….and of course I forgot the yogurt.

          1/2 cup is about 113g. Sigh. It’s too early for math. And proofreading. And, um, anything else.

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      3. One cheap easy way – not exact mind you but good enough for an old fashioned recipe like banana bread is to use the original measures. A cup is a teacup (I got out my old Denby teacup (English) and a German porcelain one and both held exactly one 8 ounce measuring cup of water). The spoons are tricker because of stylistic differences. My Lauffer (Norway) teaspoon equals a measured teaspoon but the place spoon or dessert spoon equals slightly less than a tablespoon so use a rounded place spoon. Except for very difficult things to make this usually works okay.

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    2. Yes, a cup is volume based, not weight. This is a fault even Amarican cook often fuss about in recipes. In many recipes weight matters more that volume.

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  6. Baking soda is bicarbonate of soda. Baking powder is the above (don’t make me type it again, my mobile’s predictive text can’t spell that) with starch and an additional agent.

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  7. with yoghurt rather than oil? I have muffin recipes that do that but I’ve never tried it in cakebread – mmmm…. would Alice feel the variant I’ve always made, with chocolate and nuts (hazelnuts usuall) and chopped dried almonds and big juicy sultanas was a travesty? I rarely have chocolate chips so perhaps the prospect of breaking a bar of 70% cacao inot the bowl by hand would reconcile her 😉

    apropos of very little, I had a zuchini fruit loaf cake at a christening recently and it was amazing; tiny bust distinct shreds – I must ask for the recipe.

    if only I was stateside this week rather than the 11th; what an opportunity to bake banana bread and have a Maybe tailgate party to which the admission ticket is a new Crusie!

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  8. And here I thought the banana bread would be the non-controversial one. Completely forgot that baking is different in other countries. Apologies all around, and thank you to all who stepped in and did the conversions.

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  9. My copy has arrived on my kindle! Kira I also took them literally and thought it would be on my Kindle at midnight. I guess Amazon is not the same as a fairy godmother. Just as well, I probably would have stayed up half the night.

    Thanks for the book, Jenny!

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  10. So across the ponds you have to weigh everything? I barely measure, most of the time. I’ve done a lot of baking over the years and usually just eyeball it.

    Okay, I’m fine with adding nuts and chips, but, um, I’m not a banana lover. I’m thinking I could sub apple sauce.

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    1. I don’t know if you’d like it any better McB, but I think it’d be awesome with pumpkin. Unless you’ve got really thick applesauce–like apple butter… mmmmmmm apple butter….

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    2. I don’t like bananas, either, but I love banana bread. You may be underestimating the nuts and chips.
      I think it’s probably closer to zucchini bread than to applesauce. Maybe if you chopped apples?

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  11. Zucchini. I’m gonna make zuch bread. Yum. No, no, I’ll make the banana bread in honor of Alice.

    I just got notice from B&N that my order has been shipped. Yippee! Maybe I’ll have the book in my hands tomorrow, but then again I do live in the boondocks, so maybe Thursday.

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  12. Got my copy (a couple days early; love my independent bookstore!), loved it, stayed up all night to read it (and I’ve got the dry, itch eyes to prove it).

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    1. In my B&N they even put up a special sign saying “Coming Soon” and a reserved spot on a table with a picture. I think they like you. *big grin*

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      1. I think St. Martin’s Press probably paid them to do that.
        Sort of like your dad buying your prom date. Hey, you still get a cool dress.

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        1. Nope they did that for me too. And I called and made my own arrangements during a fund raiser for a library. Now I have a nice poster with my book cover on it! I signed all of three books that night!

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  13. Like a good girl, I left my Kindle at home today so that I wouldn’t be tempted to read at work. But about 40 minutes ago, I remembered that I have Kindle on my phone. That’s all folks! Now I am sitting at my desk with my phone strategically placed so I can read it while pretending to review legal documents. Technology – a blessing and a curse.

    Maybe I’ll take a 1/2 personal day since I’m not actually getting any work done today. By the way, the book is fabulous! North may actually start competing with Charlie from Charlie All Night. I am such a slut.

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  14. Finished reading “Maybe This Time”.

    No “Maybe” about it.

    “This” is one goooood read.

    “Time” to go re-read.

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  15. The first thing I did when I woke up this morning was turn on the Kindle. Seconds later, Maybe This Time and Anne Stuart’s Breathless were downloaded. Gotta love the pre-order ability!

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      1. Book Christmas indeed. Instant Gratification R Us. Except that mine came last night to my iBook account on my iPad. I think I’ve discovered another advantage to iBooks over the Kindle app…

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        1. iPad over Kindle. The iPad looks so cool. I am about to take the plunge, maybe.

          The BOOK is NOT in Chapters Store, but, I did get the audio book today from Amazon.ca. We will listen to it, Friday, road trip to buy fruit and wine. Yet another reason to buy a ebook reader.

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  16. My copy from Amazon arrived on my doorstep this morning, but it’s damaged. 🙁 Of course, I went ahead and read it anyway. 🙂 It’s wonderful, and I have that happy glow only a great book can give me. I’ll have to get another copy to have signed, though.

    Waiting for the spoiler post…

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    1. Amazon sent me an email saying they shipped it today, so be happy yours arrived today (and I know you are!).

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  17. Thank you all so much for buying the book or checking it out of the library. I know times are tight, and I so appreciate this. And thank you for all the kind words, too. I’m hiding under the bed at the moment (thank god for laptops) because it’s pub day, but I so appreciate what you’re all doing topside.

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  18. My copy is in transit for hold at the library next door. The one that closes at 5pm. What was I thinking?

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  19. Well, since I left SW Ohio for Tennessee, I won’t be able to make a signing, but I am hoping that my book is there when I get home. Unpacking will continue to not happen as I dive headfirst into MTT! Congrats on getting the newsletter out on publication day.

    I wish I could go home now. There’s a CRUSIE in my mailbox!

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  20. Wah!!! I’m telling myself that delayed gratification is good for me, and that I can feel all smug and superior when the elite CB book squad (The ECBBSers. What? You’ve never heard of them?) accomplishes their mission and I have my very own signed copy.

    Except I’m not good at delayed gratification.

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  21. The audio version of Maybe This Time arrived. R.’s away this week, so in a few minutes, I’ll be simultaneously eating dinner, walking on the treadmill, and listening. I figure I will rack up so much mileage in the next few days that people will wonder why I’m walking funny. Too bad. Let them wonder.

    By the way, thank you for the soundtrack. I think Andie said that “Layla” is the sexiest song ever. She’s right.

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  22. I feel so lucky today. The local bookstore finally got Body Master in by CJ Barry for me. I came home to an amazon package with Maybe This Time and Just One Taste by Louisa Edwards.
    Gonna cook supper then lock myself in my room and read MTT. Yeah!

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  23. Got my nook copy this morning and have almost finished it (had to stop for work). This is a great story and, once again, I’m in love with all the characters. I think that’s one of the things that’s so endearing to me about your writing – I *care* about the folks in your worlds. Thank you, thank you, thank you. (And thanks also for getting it on the nook so quickly for us!)

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  24. As soon as I get off work I’m off to Barnes and Noble to buy my copy! It’s the first hardcover I’ve bought in a long time, much less on opening day. I have been eagerly anticipating this one.

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  25. I love banana bread, but it is absolutely toxic for me. I can’t eat just one slice, I
    always want more! When I have more, up goes the blood sugar! Did I mention
    that I’m a diabetic? Also up goes the weight that I so painstakingly lost over
    several years (loss total: 50 pounds) and which I have, also painstakingly, kept
    off. Wah! Oh, well, I will just go back to concentrating on reading instead of
    eating! Maybe,This Time sounds just wonderful! Thanks, Jenny!

    Pat Cochran

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  26. Amazon mailed it yesterday! So I have time to make the banana bread before I settle in this weekend to read it. Yay!

    (I deserve it after the week I’ve been having . . . well, everyone probably deserves a good book and a nice snack cake — all the time.)

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  27. Just read comments: hmmm. Banana bread? Zucchini bread? Which? Which?? No Artificial Shortages! I should make Both!!

    BTW, oven temp is 175 C — for those who need to know. I’m not going to translate pan size, though . . . too hard for me to look up (-:. I endorse Alis’ numbers heartily.

    Micki

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  28. I only clicked on ‘track my shipment’ from Amazon 3 or 4 times today. Okay, maybe 9. Apparently the UPS guy was reading it, too, because he didn’t get here until after I got back from doing the grocery shopping after dinner. And now that the kidlets are down to bed early tonight all the whining in the world for extra drinks of water is not getting me away from reading my copy of MTT. I won’t have banana bread to go with it though the ones I bought tonight aren’t anywhere near ripe enough yet. Maybe when I re-read it next weekend they’ll be ready.

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  29. I have moved from “7 of 7” on the reserve list when I reserved it, to “19 of 25” so at least one copy has made it out of Cataloguing. (But really–only 25?)

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  30. I was home sick today, so I was checking the tracking number for my Amazon order quite obsessively. It finally got here! I’ve started it, but was in the middle of another book that has me on the edge of my seat, so I’m bouncing between the two with my illness induced lack-of-attention-span. I might spring for the audio version, too, for when I’m working out. That’s how much I like it so far. 😀

    Oh! And the boyfriend had three overripe bananas, so there is banana bread in my future, too. Yay! 😀

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  31. Just want you to know that I ran, not walked….well, actually, I drove….to Barnes and Noble after work and picked up my held copy. I’m immersed already, and have imbibed my second glass of chardonnay…. Love you, (and the story) but must go back to my book.

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  32. About measurements…. We US types measure by volume only, the way all recipes are traditionally written. No weights. This can lead to problems with different types of flour, but we’re SUPPOSED to sift twice, then gently scoop it into the measuring cup and gently scrape off til flat. With sugar, we only have one white kind (granulated). The brown gets packed into that measuring cup. The confectioners type usually gets used a whole box at a time for icing.

    No book until the signing in Columbus, where the CB book squad will have a BIG pile of books and bookplates to be signed for absent CBs. We need a whole lot more warning for a bunch of us to end up in Ohio at the same time. Maybe next time.

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  33. Have book in hand, loooove the cover. My bookstore has it displayed on the front table. Color makes it pop. “Jennifer Crusie” is responsible for the ping.

    Followed the recipe discussion. I now understand David Lebovitz’ heartfelt blogs on the difficulties of providing a recipe quite apart from creating the darn thing and then testing the little bastid. Hey, think maybe Russ Parsons can commiserate too. Lately, he’s come all over philosophical in his recipes, as though waving his hand and directing, “just do what feels good to you. More tomatos, fewer tomatos, whatever seems right.” BTW, my chip of choice will be butterscotch. Thanks for the recipe.

    Will we be discussing the author photo? It’s grown on me, and I now consider it quite lovely, a bit of a moment.

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    1. I don’t want to talk about the author photo although the photographer was excellent. I hate all my photos, so we’ll just leave that topic be.

      Russ has always been a “whatever seems right” kind of guy, I think. He’s a very intuitive cook. I just sit at the counter and watch when I get the chance because it’s so soothing; he loves the ingredients and loves putting them together for people and he’s never tense or obsessive. I think he feels the same way about ingredients that I do about words. And the final dish is always wonderful without being over-produced or fussy. He makes happy food. And now I’m wishing I was back in his kitchen.

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  34. Well, I can tell you, it sure smells good 😉 I’ll be able to taste it once it cools some.

    Sam…who had saved 3 bananas and blesses Jenny for putting the recipe up.

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    1. When I was testing recipes, Lani would dream about banana bread and then wake up and it would be real. (She goes to bed early, I stay up all night, so it would be cool enough to eat when she woke up but still fresh-made.)
      Of course she had to work her way through a lot of misses. I think she’s still bitter about the lemon zest version. “Why? Why would you put lemon in banana bread. WHY?”

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      1. I may have suggested that (although you probably would think of it too) – for a spring/ summer banana bread. But King Arthur Flour’s Whole Grain Baking has lemon zest and nutmeg in zucchini bread, so SOME of us like it.

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  35. Sigh. I only have two ripe bananas on my counter.
    The best banana bread I ever made involved my trying to pour only one or two (okay, three) cups of chocolate chips directly from their container into the batter. What I got was a clump of dark chocolate chips the size of the mixing bowl splashing into the batter with enthusiastic gusto. Because I didn’t want to cross-contaminate the chips that were left in the container (all five of them), I had to bake it as it was (oh, darn).

    It wasn’t so much banana bread with chocolate chips as it was chocolate loaf with a hint of banana. . . .

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  36. All I can say is an e-reader is the way to go for instant gratification!! I pre-ordered Maybe This Time from B&N the other day and downloaded it this morning on my break at work and have been reading it in snatches all day. Got down to the last 100 pages and have to re-charge the Nook ‘cuz I have been reading on it like a maniac since I got it!! So my husband gets to visit with me for an hour and then it’s back to the book.

    And in case you missed it over at JCF—Jenny, thank you SO much for FINALLY writing this book. I have been waiting for it since you first started talking about it like what, 3 years ago or so? And it is wonderful and witty and laugh-out-loud funny!! Love the characters, love the setting, love everything. Jenny, get out from under the bed–the book a winner and I will be buying the hard copy for my real book shelf. It is totally your voice and I have missed the uniqueness that is you! Rescue Cherry gives it two thumbs up! 🙂

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  37. Thanks for posting the recipe – I know what I’ll be making this weekend.

    My pre-order from Barnes & Noble was waiting for me on the porch when I got home from work this evening. Yay! Can’t wait to start reading tomorrow. I’d start this evening, but I just helped my college-age son move off this his first apartment and I don’t want to cry all over the pages.

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  38. My copy from Amazon was waiting at my front door when I got home from work. I had potstickers and read all night. It was bee-you-ti-ful. (How much do I love Alice?)

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  39. I actually made this when I found this recipe posted elsewhere pertaining to Maybe This Time.

    Everybody loved it. I was very lucky to have banana yogurt on hand and it all went very well. Thanks for the recipe!

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