So, I wasn’t intending on sharing the recipe, but these are far too good not too. It was just one of those random things where I was craving banana bread, and if you know me I usually always give into my cravings, so I went ahead and made these. Seeing as I’ve never posted a gluten-free version I decided I better share.
Just a fyi, I’m not going gluten-free, in case you non-gluten-free eaters were wondering. I’m on a temporary gluten-free diet for medical reasons (temporary because I can tell the diet isn’t helping me feel any better), hence why this is like my sixth gluten-free recipe within a few weeks. I’m only on the diet for about another week though, but it has been a real eye opener to everyone out there dealing with Celiac Disease. I really feel for you guys! To be gluten-free by choice is one thing, but to have to do it because of medical reasons is another and I’m sure it’s not easy. It is good though, that it’s becoming far easier to access gluten-free foods and recipes.
- 1 3/4 cup gluten-free flour blend, from notes listed below
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp xanthan gum
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light-brown sugar
- 1/4 cup + 2 Tbsp granulated sugar
- 2 large eggs
- 1 1/2 cups mashed overripe bananas (from about 3)