Anyone who knows me knows that bananas are hands down my favorite food. I’ll eat them as is, make them into pancakes, ice cream, you name it. I missed my mom’s banana bread so much after breaking up with gluten.
After many failed attempts at recreating banana bread, this recipe is a winner! My friends will never forget this one disgusting banana bread I attempted to make. The batter didn’t taste good, but sometimes gluten free batters don’t taste great, so I baked it anyway. Well, the banana bread stunk up our apartment.
My friend and I each tried a tiny bite, and it was so bad, we had to throw the entire bread away. We discovered that the flour had gone bad, but honestly, what a waste of 3 perfectly good bananas!
So after that failure, I tried some other recipes but did not love how much extra sugar was added (not trying to feed the bad bacteria or candida here). Bananas are full of natural sugar, so why add more?
Thankfully, after some trial and error, I came up with this beauty. The muffins are not too sweet and so healthy, you can eat them for breakfast. Or you can add chocolate chips and make it dessert. (Honestly, I wouldn’t feel too bad eating them for breakfast).