Hello friends. How's your week?
This past weekend we were visiting my folks in Oregon for Thanksgiving and boy was it gloomy. We enjoyed many days inside which consisted of trips to the gym, cooking at home, drinking copious amounts of coffee and tea and catching up on good o'l Zzzzz's. It was marvelous.
On Sunday, we had some dear friends over and decided to bake some gluten free banana bread, because what else do rainy afternoons call for? At the time we used the recipe on the back of the Bob's Redmill package, but it reminded me of my mom's famous banana bread she use to make us as kids. I make it about twice a month and it's a big hit over here. It's finger licking good and my husband devours it (that's an understatement). FACT: I've been known to wake up the morning after making a fresh loaf to an empty pan with a knife in it. I bet you can guess who woke up and had a midnight snack...but shh...don't tell him I told you 🙂
What I love about this recipe is that it's gluten and dairy free. It's also easy to make (and eat). It's one of those "throw everything into the same bowl" type of recipes. No fancy beaters needed for this one my friends. It tastes incredible when eaten hot (or reheated) with a sliver of grassfed butter on top!
I adapted this recipe from a few that were on the first ever RetiFit blog (circa 2011). This recipe is a spin off my mom's famous banana bread she made us as kids (however it used oils and white sugar). The biggest changes I've made over the years are omitting regular flours and oat flours for things such as almond, cashew and coconut flour. I also swap sugars for things such as honey, maple syrup or coconut sugar.
I hope you enjoy this banana bread recipe as much as we do! Please be sure to tag me on social media if you give this recipe a try using the hashtag #RetifitRecipes. I always love seeing and featuring your creations on my pages.