I didn’t want to brag about it but I must say I make a pretty awesome banana bread! Just ask my friends who have tried it :) I just don’t make it very often. The recipe I used to make all the time used wholemeal spelt flour and coconut sugar.
Recently I have decided to drastically reduce the amount of gluten I eat. And I feel much better for it. For that reason I decided to take my banana bread recipe to the next level and make it gluten free. I used a combination of buckwheat, almond and arrowroot flours and the result was just as amazing as my old recipe.
I also decided not to use any refined sugars at all. Only natural sugars in this baby. The bananas I used were very ripe which means they were super sweet, and I also added a few medjool dates to add a little bit more sweetness.