And I've made banana bread following many, many recipes: some good, some awful, some ok, some healthy, some full of fat. But this time, I hit the jackpot. And its gluten free and could easily be dairy free but I have this love affair with butter that I just can't shake.
I stumbled on this delicious recipe while browsing past posts of the Gluten Free Ratio Rally. A few months ago the item of choice was "quick breads". This particular recipe originated with Tara of A Baking Life, who blogs and cooks gluten free.
I followed her basic recipe (go to her blog to get the full monty) with a few minor changes:
- I used the GF flour I had on hand, not her recipe for pastry flour.
- I used canola oil instead of coconut oil. One, its what I had on hand, and two, coconut oil is not cheap.
- I didn't have almond flour, but I did have almond meal, so that's what I used. Maybe they are the same thing???
- I used Rice Milk, not whole milk.
My version turned out fabulous, as everyone who tasted it will quickly testify. This recipe is going to be my new go-to banana bread...and I've already got requests to bring it to my upcoming event.
Happy Baking! ~ Laurie