“This is gluten-free Banana Bread? It’s SO moist!”

That was the comment I heard over and over when I served this new-to-me recipe at a wedding shower I hosted this weekend. I was delighted, because as I’ve been testing recipes for my gluten-free friends and guests, I’ve found that dryness in the baked goods has been a common problem.

I was thrilled to find this recipe in my cookbook, Skinny Southern Baking. There are no “strange ingredients,” either! That was another blessing! I have made several recipes from this book, and so far they’ve all been winners! These Ginger Cookies are one example. I truly believe this Banana Bread recipe I’m going to share today is the best yet. It has almond flour in the batter, and I usually can’t get past the texture, but it’s not nearly as prominent in this bread for some reason.

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