This first recipe post has been a long time coming, more so because this particular recipe has been in the works for a very long time. It has taken more than 10 batches to get this banana bread just right - seriously, ask my roommates. After lots of trial and error, I can confidently say I've found the banana bread recipe of my dreams. This one is just naturally sweet enough with maple syrup, and free of dairy and gluten, yet still manages to have the perfect texture!
It took me a bit longer to get into baking the same way I am into cooking. That being said, I did always enjoy baking as kid. It just felt too boring to simply follow instructions on a Betty Crocker box, and the finished product never felt quite as fulfilling. I've found that with cooking, there is much more room for error, and the exact reason I love it is because of the experimentation aspect. Some of my most favorite dinner dishes have been a concoction of various ingredients I've had on hand. Plus, baking requires a lot more patience in my opinion - something I could use more of.
So when I set out on this journey to find my perfect banana bread, I knew I had to stick to some specific measurements and combinations of ingredients to get this just right. I learned the hard way that it can take a LOT of time and failed attempts to perfect a recipe. And who knows, I may even end up adapting this as time goes on!
Alas, this brings me to the recipe. While I don't live a fully paleo diet by any means, I try to cook and bake at home using as little dairy or wheat as I can. I enjoy creating healthier versions of my favorite guilty pleasures, so I wanted to prove that banana bread can be a bit better for you and still taste just as amazing. I've been using almond flour for a while now, and knew that I wanted to incorporate that as the base in this banana bread. However, I had a hard time finding a substitute or added ingredients to make up for the bread-like texture that gluten provides. I tried mixtures of gluten free baking mixes, coconut flours, and some other strange things. Insert tapioca starch! This changed my world. Adding just one half-cup of this magic into my banana bread created that thick and fluffy (not mushy) goodness I was looking for.
PS - I kept maple syrup in this recipe for added natural sweetness, but you can easily omit this if you'd like, just adjust the almond flour to 1 3/4 cup!