I know, I know, I told you I’m eating gluten again, yet I’m sharing another gluten-free recipe. This is a GOOD ONE though, too good to leave out of the blogosphere, so I’m sharing it with you today. I promise, gluten makes it’s grand re-entrance soon!
In case you hadn’t noticed, I really love banana bread. I’ve shared it plenty of times on the blog, and have had to stop myself from sharing it more. My banana bread obsession began back when I was a little girl. We always went to the same family friend’s house on New Years day for a big party, and someone (who it was, I never found out) always brought the same banana bread. I was OBSESSED with it, so much so that I would linger by the table for much of the party, and take piece after piece until I couldn’t eat anymore. Sometimes when you eat so much of something, you start to get sick of it, but banana bread and I will NEVER part.
When I was still eating gluten-free, I still craved banana bread as usual, so when some of our bananas went brown really fast I knew exactly what I had to do! (Side note – has anyone else noticed their bananas getting ripe SO fast with all the hot, humid weather lately?! I can barely eat them before they start to turn all shades of brown.) I found several gluten-free banana bread recipes that looked appealing, but the recipe I ultimately chose looked and sounded so much like real banana bread that it seemed the only way to go.
As hoped, this banana bread was really good. I think if you didn’t know it was gluten-free, you’d probably notice it was a bit different from normal banana bread, but really think nothing of it. It has a slightly different texture, a bit less chewy than normal banana bread, and the taste is slightly less sweet than regular banana bread – not for lack of sugar, but I think because of the gluten-free flour! I can’t tell you that’s exactly the reason, but I think generally speaking, gluten-free flours have a lot more unique flavor than all-purpose flour.
At any rate, I would highly recommend this banana bread. It comes out of the oven beautifully golden brown, moist, and delicious. I especially loved having the walnuts in it. If you know someone who is gluten-free (or you’re gluten-free yourself), this is a fantastic alternative, and it’s really easy to find the ingredients because it’s written for all-purpose gluten-free flour, instead of a tedious combination of gluten-free flours.
*Recipe originally from Leite’s Culinaria