Claude’s Favourite Banana Bread

This was the very first recipe I attempted after Claude became intolerant to wheat. I simply substituted the wheat flour for a gluten-free blend, and it worked perfectly! It is incredibly simple to make, and clearly delicious—Claude managed to eat nearly half of it before I could even find the camera.

A Quick Tip for Gluten-Free Baking Since gluten-free flour can sometimes be a bit "thirsty," if you find the loaf is ever too dry, you can add an extra splash of milk or another half-mashed banana next time to keep it extra moist.