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
Small blender or food processor
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
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.