Aside from my father, whose throat has the potential to close allergic reaction style at the mere sight of a banana, is there anyone who doesn’t love a good loaf of gluten-free banana bread?
While I was travelling in Africa six or seven lifetimes ago and staying with my friend Matt, we had this brain wave to make some banana bread. Within 26 seconds we were in the back of a taxi, going to a local ‘supermarket’ to find all we needed to make the perfect gluten-free banana bread. This may seem like an easy thing, because in this North American world of ours, it is. Banana bread is easy to make. But in Senegal, finding a cake pan, baking soda, flour, eggs and bananas was a little more involved. It actually involved about six stops which included a few shops, a hardware store, a chemist type place and the haggling with a fruit seller. And a Rahmadan prayer delay when everything closed.
Needless to say, we got what we needed and I earned my keep during my stay in Dakar, Senegal by ensuring that Matt and his roommate Ben were always fully stocked with home baked gluten-free banana bread.
The Best Bananas for Gluten-Free Banana Bread
Since then, whenever I am in a hot sunny locale where those little sweet as sweet bananas are ripe for the picking and massively abundant, there are always a few that wind up a little bruised, beaten or just plain over-ripe.
Have no fear! Gluten-free banana bread is here. Or, that’s what I thought when I saw a collection of bananas turning a darker shade of black in our fridge in Jamaica.
As it turns out, the only thing better than fresh baked gluten-free banana bread is fresh baked gluten-free banana bread with a cup of green tea for breakfast, enjoyed while gazing out to sea.
With the holidays coming, you’ll need that extra space in your freezer. Pull out those nasty old frozen bananas you put in there long ago. Defrost them and get baking. You for sure have all you need to make this goodness.
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