Anyone going through a major dietary change brings with them both flexibility and a list of recipes they are desperate to recreate.
I've gone back and forth on this point. My switch has also been rockier than many -hampered by a continually growing and shrinking list of allergens. Every time I start to get a handle on it, something changes and I start over again. Maybe not quite from square one, but close enough. And now, as it seems I'm out of the big woods, it's just small things I'm working out now. How many servings of tomatoes is too much for me? How much sugar? Just little tweaks to make me feel happy and healthy all the time.
Banana bread was a staple in my household growing up. So much so that a day in which both morning and afternoon snack were banana bread was the best day ever. EVER. It became one of my non-negotiables.
Ever since my diagnosis, I've been experimenting with ways to make my perfect loaf: lightly sweet, lots of banana flavor, light texture, and able to stand up to heavier additions like seeds or chocolate chips, but also be sublime on its own.
After a good deal of trial and error, (I must have tried at least 5 different recipes over the past year or so) I'm ready to settle on this one.