Summer came and went...and we had leftover bananas. So we froze 'em! This recipe is a perfect call to summer and tastes delicious with fresh bananas or thawed frozen ones. And it doesn't require any gums or binders, since the bananas do such a great job all on their own. This is our go-to dessert, breakfast, and party host gift. Its moist, flavorful, and you'd never know it was gluten-free. Just one bite, and you'll be hooked- we promise.
Ingredients:
3 medium bananas, mashed (about 1 1/2 cups) 1/3 cup softened coconut oil 1/2 cup organic sugar 1/2 cup non-dairy milk 1 teaspoon vanilla 1 teaspoon vinegar 2 cups GF flour (we used a blend of almond & teff- nutty & delicious!) (*OPTIONAL* If you like xantham gum and you want to guarantee NO crumbing, add a 1 teaspoon to the mix here.) 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 cup chopped pecans, for topping Instructions: Preheat oven to 350 degrees. In a large bowl, mash your bananas. Set them aside. In a different mixing bowl, whisk together the coconut oil, sugar, milk, vanilla, and vinegar. Let sit for 3-5 minutes, while you grab a third bowl and combine the flour, baking soda & powder, and salt. Once the wet ingredients are ready, slowly add in the dry ingredients and stir to combine. Once the two are completely combined and a batter has formed, add the mashed bananas. Stir again. Pour into a greased, lined or non-stick loaf pan. [We used a non-stick pan with a little parchment paper, for easy removal.] Sprinkle batter with the chopped pecans, place in the oven and bake for 45-60 minutes, depending on your oven. Bread is finished when a toothpick comes clean. Remove from the oven and let cool at least 30 minutes before enjoying a piece. Cover and save up to a week, or freeze indefinitely. 
18 Comments
Tami Vigil
1/8/2014 12:59:26 am
Thanks this looks so yummy. Will make it on one of my cheat days coming up.
Mooinca
1/10/2014 02:59:56 am
new to gf baking, is it because it is gf that it looks gummy at the bottom? Totally reasonable question! This bread isn't very gummy at all. It looks heavy on the bottom because the bananas are heavier than the flour so they mostly sink to the bottom. These pictures were also taken the day after baking, so the bread is slightly moister from having been covered overnight. Try the recipe- I know you'll like it!
Trish
1/10/2014 05:43:55 am
Would I be able o make this with gluten flour as well? 1/10/2014 04:44:48 am
WOW...looks amazing - can't wait to make this bread this weekend!!
Artist
1/10/2014 09:22:56 am
To answer an earlier question, yes, substitute the flour of your choice. I plan on making this recipe tomorrow using wheat flour that I have on hand. I am allergic to pecans so will swap out nut/seed of my choice. I use rice milk as my dairy milk substitute.....and I think a few dashes of cinnamon would be nice.
debbie sankus
1/14/2014 11:10:39 am
In your recipe ' Pecan Studded Banana Bread " you use gf flour. could I use unbleached flour and if so how much. this looks so Yummy, I want to make it.
Sara
1/28/2014 01:19:08 am
I made this recipe today,it came out soo sour and just not yummy at all. I used regular oil and white flour instead ,the rest was the same what do you think wnt wrong? And how can I fix it? Hi Sara! Unfortunately, I can't pinpoint exactly what went wrong, but when altering a recipe you always run the risk of disaster. White flour has a different density and much less sweet flavor than the teff + almond flours we used, but we've used whole wheat before and had no problems. Also, what do you consider 'regular' oil? Canola or olive is what I'm guessing, and those are not the best for baking. Canola oil is better in flavor than olive oil, but they both are heavy and olive oil especially can really change the flavor of a baked good. The only other thing that immediately comes to mind is that perhaps you added too much vinegar? I hope this helps! I would try re-making it with as close to the ingredients as possible and let me know how it works out. This is our go-to banana bread recipe, and we have never had an issue, so I'm curious to figure out what went wrong. Best of luck!
Mariana
2/20/2014 06:33:01 pm
wow, i just made this and its SPECTACULAR! having a hard time resisting eating the entire loaf alone, haha!!
Dani
7/24/2014 06:10:56 am
I was wondering if I could have the nutritional information please 😊
Jessica
3/28/2015 09:56:52 am
Could I use a combination of coconut flour and almond flour?
Rebecca
5/10/2015 10:34:28 am
Found this on Pinterest. Made it because its vegan but my carnivore husband fell in love so now I have to make them every Sunday night for breakfast for the week. I originally made a loaf but switched to muffins and we like them better that way. It makes a perfect dozen. Only change I made was on the 1/2 cup sugar I do half of that stevia and half maple syrup. It's a family favorite. Thanks!
Kat Mcclintock
2/8/2016 11:56:32 am
I made this today and it turned out great! I used half honey and half sugar but may even try all honey next time. I also did the mix of teff and almond flour which turned out delicious and I used homemade oat milk. I didn't have pecans so I used walnuts, pumpkin seeds and coconut flakes for. The top! I will definitely make this again and i might be curious about using half of the honey or sugar too! Thanks for the recipe Leave a Reply. |
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