I made this for the first time two days ago and made it again this morning while my boyfriend was still sleeping. How we have missed banana bread in our home! It is so easy to make and only requires a whisk, some bowls, and the stove/oven. I am always searching for delicious baked goods that a) don’t require an all-purpose gluten free flour because I have yet to find one I love and making my own mixes is way too ambitious; b) don’t require my Kitchen Aid stand mixer. I love using my mixer but I don’t love cleaning it up. If you are wheat or gluten free you probably already have most of the ingredients in your pantry.
With the arrival of the baby we have also been eco-fying our house which includes throwing out old aluminum and non-stick scratched up pots and pans. After a lot of research, I chose the stainless steels pans from Norpro. They aren’t perfect but stainless steel is one of the least toxic materials for baking.
The recipe is only slighted adapted from the “Grain Free Banana Bread” recipe Shauna Ahern posted to food52.com several years ago and she knows what she’s doing. You can substitute the walnuts for hazelnuts or pecans, or even chocolate chips, or dried fruit. You can also use agave instead of maple syrup but you’d need less than 1/2 cup, so play with the consistency of the batter.