This gluten-free, naturally sweetened, moist and addicting banana bread won’t last long.
Some of my very first memories baking where when I was about 4 years old making banana bread with my grandmother. She woke me up every Sunday morning to join her in the kitchen. It’s been a favorite of mine ever since.
There are so many variations you can make when baking banana bread. I’ll probably continue to make changes and alterations every time I make this. As long as the essentials stay constant.
For example, there are several ways to change up the flour combination of this bread. I’ve tried many variations but this one is my favorite so far. I sometimes add walnuts, more chocolate, oats, or more cinnamon, it really just depends on how I’m feeling!
The most important thing to remember when eating banana bread is that it should always be eaten warm. Take the extra time to warm up a slice in a skillet with some butter or in the oven for a few minutes. It’s a must.