posted by Masha on Breakfast, Desserts, Snacks

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Everyone at some point finds themselves with some bananas that are past their prime and without the heart to throw them out. Banana bread is the perfect vehicle for these over ripe fruits. Despite my distaste for strong, ripe banana flavor, this recipe has a way of mellowing out that flavor. The original recipe is my go to (regular flour and dairy) recipe for banana bread but it has successfully been modified here to be gluten and dairy-free. The gluten free version is a bit crumblier than the conventional version but is tasty nonetheless.

This recipe works as muffins (shown here) or a loaf. Makes 12 muffins or one standard loaf. Can easily be halved.

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