Six years into eating gluten free, I’m STILL working on establishing a collection of go-to recipes for baked staples. I wish I’d kept track of how many failed treats I’ve suffered through. 😉
In recent years, I’ve steered away from just baking gluten free to almost entirely paleo / modified paleo. A lot of gluten free recipes substitute flour with other mediocre or unhealthy ingredients (additional sugar, rice and corn products, etc.) and it just doesn’t seem worth the work and expense to me if it’s not necessarily healthy. Enter, paleo baking.
I think today, I found my “final” banana bread recipe at last! I love this recipe because a) the ONLY sweetener is bananas, b) it’s not eggy, c) it’s not dry, and d) it doesn’t call for a nut butter. I used butter instead of coconut oil and I added chopped pecans. It is so fragrant and delicious and I really don’t know if you’d be able to tell that it’s healthy! Look up “Hearty Paleo Banana Bread” by @paleorunningmomma and prepare to indulge, guilt-free. 😋