Nothing makes my husband happier than when I hold up a few rotten bananas and announce, “It’s time to make banana bread!” Seriously though, I haven’t met many people who don’t love banana bread. It brings back such wonderful memories of my childhood; eagerly waiting for the delicious warm bread to cool on the wrack as my saucer sized eyes peered up at the bread on the counter.
Today’s recipe is a twist on my childhood favorite banana bread that used all-purpose wheat flour. My stomach has become more sensitive over the years as I’ve climbed into my twenties, and unfortunately I just can’t handle gluten the way I used to. I’m okay with a small amount, but c’mon, we all know it’s impossible to stop at just one piece of banana bread. I’ll be having a piece for dessert tonight, a piece for breakfast, and you betcha I’ll pack a piece in my lunchbox for an afternoon pick me up at work. That’s a lot of gluten in a short amount of time, so to avoid that potential trouble I decided to make this recipe gluten free so I wouldn’t have to worry about a thing.
I used brown rice flour for my banana bread because it’s what I had on hand, but I believe almond flour, Bob’s Red Mill All-Purpose Gluten Free Baking flour, or whatever else you have on hand would do the trick.
Our home smells ah-mazing right now with the bread fresh out of the oven and I can’t wait to scarf down my dinner so I can get to dessert already! I sprinkled Gharadheli special dark chocolate chips and chopped walnuts on the top of the bread to create a delicious crust.
I’ll leave the recipe below and you do me a favor and let me know how you liked this bread after you try it! Your family or loved one will sure appreciate you trying this recipe when you share a piece with them, or eat the whole thing yourself, it’s up to you! I won’t judge you 😉
Serving size: 1 piece
Servings per recipe: 10 pieces
Calories: 180 cal
Nutrition facts based on 1 piece of bread including dark chocolate chips and chopped walnut toppings.
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