Baking in general can be a tricky thing. There’s a science to it- the ratios, temperatures, and type of ingredients you use matter a LOT. Try cooking with a cold egg when you’re supposed to use room temperature sometime, and you’ll see that it can make a big difference.
So think of the technique involved when I was creating my banana bread recipe. I started out with this ultra-moist recipe from All Recipes, and went from there.. After TONS of experimentation, I finally got it just right.
Just in time to get what felt like God-awful news- after some generalized pain, and a lot of stomach issues, I found out that gluten was the culprit. My banana bread baking days were done.
Or so I thought. But just like that first time, I decided that I wouldn’t give up. I set out to modify my banana bread recipe to create a Gluten Free version. And you guys? I NAILED it. Not only is this gluten free banana bread delicious, it’s yummy without disclaimers. Like, not “good for gluten free.” It’s just GOOD.
And- because it’s FALL, y’all- I just had to give it a little pumpkin spice twist. Check out the full details below for my Gluten Free Pumpkin Spice Banana Bread– we promise, you’re gonna love it.