Banana bread. Such a classic, and it has been so hard to find a recipe that tastes just like my mom’s recipe. Growing up, on the weekends, my mom would wake up and start making banana bread. The scent of it baking would lure my sisters and me out of bed. Fresh and hot out of the oven, it was simply the best. I missed being able to enjoy it. I set out on a mission to find the best recipe that fit my diet needs and tasted like my mom’s.
Some recipes came out too dense. Some came out, and they were mush; they wouldn’t rise and bake like regular bread. Gluten-free baking, in general, has been a real struggle for me. GF flours don’t always have the same consistency as regular flour. BUT this recipe right here is a winner! Box mixes work too, but I wanted to do a recipe from scratch.
This recipe was super easy to make! Simple ingredients and it tastes incredible. This bread will fill your entire house with the scent of fresh banana bread; what more could you want?!
It is super moist, and it is gluten, grain, and dairy-free. You won’t be able to tell the difference. I always add chocolate chips to my banana bread. The key to any banana bread is to use very ripe bananas to the point where the peel is brown, and the banana is soft. Any time our bananas at home start to over ripen, we pop them into the freezer. So when you randomly feel like making banana bread, there’s plenty of bananas to use from the freezer!