I have eaten a lot of banana bread in my day. I mean, a lot. In fact, I might go so far as to call myself a banana bread expert.
First off, it’s got to be moist, m’kay? Not underbaked, not overbaked, but that perfect middle ground where it’s not too wet or too dry. It also has to be tender, not spongy or dense, and most of all, it has to have that intense banana flavor.
This banana bread hits a home run on all of these criteria, and then some.
As you probably know, I don’t adhere to a strictly gluten-free diet — I don’t have celiac’s or a wheat allergy — but I love to cook and bake gluten-free whenever I can. It’s a fun challenge, for one, but it also means that more people get to enjoy the food I make. Which, really, is what it’s all about.
This banana bread has, without a doubt, become one of my favorite gluten-free recipes. To be entirely honest, I like it even more than the classic, tried-and-true recipe I was using before. It’s quick to throw together, turns out moist and tender every single time, and is so delicious I might, maybe, possibly have eaten this entire loaf all by myself.
You can find my recipe for this banana bread over on my friend Mary Fran’s site, frannycakes.com — just click the link below to be redirected to the recipe. I was so excited when she asked if I would be willing to do a guest post for her, I almost flipped my lid. If you aren’t familiar with her yet, you need to head on over to her blog and say Hello — tell her that I sent you, and that you aren’t allowed to come back until you’ve had a taste of this banana bread.
(I expect you to report back when this is done.)
—–> Get The Recipe Here <—–