Okay, I have to admit that I am not really a banana lover.
Actually, I hated bananas before I got pregnant. One of the first clues I had as to the fact that I was pregnant was that I said to my husband, “babe, I need a banana.” We both just stared at each other for a second and we knew.
But, even though I am not a banana lover, I do think they serve a purpose in the right place at the right time. Like, in banana bread. Because banana bread without bananas is just… bread.
And we all know I am not bread crazy either.
So, if I am going to eat banana bread, I need it to meet a few requirements. I need it to be moist but not mushy- that grosses me out. I also need it to be sweet but not too sweet- because that grosses me out as well. I feel like bananas that are too sweet on just on the cusp of fermentation and that’s nasty. I also need it to be a bit dense, because banana bread wasn’t meant to be super airy.
And obviously, if I am going to eat it, I need it to be gluten free.
That’s not too much to ask, right?
I have actually been working on this recipe since about February or March- which feels like forever to me when I am just not able to get it right. My friend Bridgett requested this, and I have been working hard to figure it out, but every time, something has been off.
If I got the texture right, the flavor was off. If I got the flavor right, the texture was off. And my sweet husband was kind enough to just eat it anyways, but I could always see past the smile on his face and tell that it just wasn’t “the one.”
Until now.
I finally made the perfect gluten free, not too sweet but sweet enough, dense but not mushy banana bread! My husband came home from work to not only the perfect aroma in the air, but also the perfect experience in his belly!
This one was super simple, too.
- applesauce (or coconut oil)
- maple syrup
- eggs
- bananas
- milk of choice
- baking soda and salt
- vanilla and cinnamon
- gluten free flour
These are all things that we have on hand in our home, so I didn’t even have to buy ingredients!
The one tip I would give is to just be mindful of your bake time. I am baking at 6,500ft, and it has come to my attention that my bake times aren’t often perfect for others. Start with 55 minutes. If a toothpick inserted doesn’t come out entirely clean, leave it for five more minutes! Getting the right amount of baking is vital for the texture of the bread!
Other than that- there are no special instructions! Just enjoy!
