Photos: Bob D'Amico/ABC (Hasselbeck), Kat Teutsch (Banana Bread)
Elisabeth Hasselbeck, cohost of
The View, enjoys a gluten-free version of a classic loaf
When I was growing up, brown-speckled bananas were treasures in the eyes of my mom. She used them to make banana bread during the fall and winter months. Even today, it’s something I look forward to seasonally. A slice of banana bread is a treat whether hot out of the oven or cut from the loaf days later. It’s a “cake” you never have to feel guilty about eating.
Since being diagnosed with celiac disease, I’ve had to swear off foods that contain gluten. But that doesn’t mean I can’t still enjoy this taste of childhood. It took a bit of tinkering to get the texture and density of this loaf just right. Whenever I’ve made the recipe (which appears in my cookbook, Deliciously G-Free
) for my husband and children, Grace, Taylor, and Isaiah, they’ve loved it. And when the kids want more, you know you’ve got it right—you have a hit on your hands!
Click here to get the recipe for Elisabeth's Gluten-Free Banana Bread
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