I have always had a sweet tooth, ever since I sipped my Grandfathers tea with 4 sugars in it when I was a toddler.
So, when I started to change my diet, especially letting go of foods with sulphites and gluten, it was hard to satisfy my sweet tooth AND stay on track with my chosen way of eating…
The thing I missed the most when I first transitioned with cakes and biscuits because I simply couldn’t eat the processed gluten-free products as they were high in tapioca starch (sulphites) or full of dextrose or maltodextrin (also sulphites)… so I learned to make my own.
I consider myself to be pretty good at gluten-free baking these days, but it’s taken lots of trial and error and experimenting in the kitchen.
This banana bread recipe is by far and away my most favourite and it’s also the one I have played with a lot over the past 3 years (yes, I worked on this recipe for a couple of years!) to get the right texture, taste and consistency that you almost think you’re eating the real deal.
It freezes really well, toasts great and it’s highly versatile as a basis for variations like chocolate chip, blueberry or coconut.