Maple Pecan Banana Bread – Gluten Free

This is a banana bread recipe I came up with while experimenting with alternative sweeteners, in this case, maple syrup.  And, I often put nuts into my breads, since I love the taste combo of pecans and maple syrup,  it only made sense to add them to the mix.  The key is to grind MOST of the pecans to a fine pulp or moist flour, thus giving the bread a nice gritty nut flavour throughout.

Oven 325 degrees
Bread pan, greased
Hand mixer
Small blender or food processor

Large  bowl:
3              large very ripe Bananas, mashed
1/2         cup Grape Seed Oil (or 1/4 cup oil, 1/4 apple sauce)
1/2         cup Organic Maple Syrup
1              teaspoon Vanilla
3              large Eggs
Small bowl:
1              cup Rice Flour
1              cup Sorghum Flour (or another cup of rice flour or gluten-free flour of your choice)
1              teaspoon Baking Soda
2              teaspoon Baking Powder
1              teaspoon Xanthan Gum
1              teaspoon Sea Salt
3/4         cup raw Pecans, ground in a food processor or blender
1/4         cup raw Pecans, coarsely chopped

Use a hand mixer to blend the large bowl ingredients till smooth and creamy.

Toss the small bowl ingredients well then add to the large bowl and mix well.;

Smooth mixture into greased bread pan and bake for 1 hour, 20 minutes or until a wood toothpick comes out dry.

Cool on a drying rack. Serve warm or toasted.


One response to “Maple Pecan Banana Bread – Gluten Free

  1. Great stuff. I am getting hungry just thinking about it.

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