Banana bread is one of my favorite breakfasts. I also consider it a breakfast treat. When I travel I usually splurge and find myself a piece before getting on the plane. Well, most the time. I draw the line at buying those pieces wrapped in plastic sitting in refrigerators, that is not banana bread. For the past few weeks I’ve been baking gluten-free banana bread trials. The first one I tried was good but a little too sweet. In its defense it had maple syrup and white sugar in it (which I hardly ever use) so I’m not quite sure why I didn’t expect it to be sweet. For my second trial, I cut out the white sugar completely and added a touch more maple syrup. I also added almond flour to break up the gluten-free flour mix.
The result? Well see for yourself.
A gluten-free banana bread with the look, taste and texture of real banana bread. Success!
I shared this recipe for gluten-free banana bread (which is also vegan, btw) on WalkJogRun today. Check it out if you’re looking for something to make this weekend. For breakfast or otherwise.
Have a great weekend all.
Enjoy and Exhale!