January 11, 2020
Hello friends and Happy Weekend! It was the first week back at school for our kids, although 2 out of the 3 were battling a virus. It was pretty minor and both seemed to fight it off thank goodness! I had a long list of things to get done when they went back to school, but Monday I was a total write off…between the busy “holiday” season, having the kids home for 2 weeks, and my daughter’s 12th birthday on the 5th, I was so pooped by the time I got everyone out the door Monday morning! I felt a migraine brewing so I set my “to-do” list aside and rested on the couch until the kids came home, and it was just what I needed!
Today I wanted to share another recipe with you. Both my daughter and I have a gluten intolerance and I am on a quest to make all of the foods that we enjoy without compromising taste. I had great success converting my mom’s whipped shortbread recipe, which I shared here on the blog. I have been tweaking her banana bread recipe as well, and I think I have come up with a really easy and delicious recipe that I wanted to share with you all today!
One of the things my mom taught me about making banana bread is that you want to use REALLY ripe bananas…like the blacker the better! As gross as that seems, that is what gives banana bread it’s flavor!
Here is what you need to make this gluten free banana bread:
And that’s all there is to it! This is a family favorite and I am so happy I have been able to perfect this gluten free version! If you have any questions, at all, please leave them for me below! I created a Pinterest Board to collect other gluten-free recipes, which you can follow by clicking here! If you try this recipe, I would love to know how it turns out!
Thanks for reading!