Gluten Free Banana, Pecan and Blueberry Bread
- Ready In:
- 1hr 45mins
- Ingredients:
- 13
- Yields:
-
1 loaf
- Serves:
- 10
ingredients
- 78.78 ml vegetable oil
- 157.80 ml brown sugar, packed
- 2 large eggs
- 4.92 ml vanilla extract
- 414.03 ml Bob's Red Mill gluten-free all-purpose baking flour
- 9.85 ml baking powder
- 6.16 ml cinnamon
- 4.92 ml xanthan gum
- 2.46 ml salt
- 354.88 ml mashed bananas
- 118.29 ml pecans (finely chopped)
- 118.29 ml blueberries (frozen or fresh)
- 29.58 ml brown sugar (for topping)
directions
- Preheat oven to 350°F.
- Grease 9x5 inch non-stick loaf pan, or three 5x3-inch loaf pans, (or smaller casserole dish with high-ish sides).
- Cream together oil, sugar, eggs, and vanilla in large bowl with electric mixer.
- Add flour, xanthan gum, salt, baking powder and cinnamon to egg mixture, alternating with bananas.
- Beat until smooth.
- Stir in nuts and blueberries.
- Transfer into pan(s).
- Bake 9x5-inch loaf for 1 hour, 5x3 inch loaves for 45 minutes, or casserole dish for ~43 minutes. (Done when knife stuck into center comes up clean but still a little damp).
- Let cool somewhat, and serve.
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