As much as I love eating leftover dessert cake for breakfast, I sometimes want something a little simpler. When I first stopped eating gluten, banana bread was one of the little things I missed, so I started looking for a reliable gluten-free alternative.
The first time I tried to make a gluten-free banana bread was also the first time I baked with coconut flour. I had no idea how different coconut flour is from other flours. The result was dense, leaden and dried-out mini loaves of banana bread that tasted good but fell far from my ideal.