I have been meaning to develop a gluten free banana bread recipe for some time now, but just could not decide whether I wanted to go for a heavier, super moist banana bread or closer to a cake-like texture. I opted for the heavy, moist one. The experimenter in me wanted to see what would happen if I added a 1/2 cup of milk (I used homemade almond milk) to what I was positive would make the perfect gluten free banana bread recipe. And boy, I am so glad that I did. It came out perfect! It tastes like real banana bread! Adding milk usually helps gluten-free baked goods, as it contains protein, but when I saw such a runny batter I became worried. No problems though. So happy, fulfilled and full! Enjoy!
Read the feedback from readers below, “…tastes like real banana bread…”