Gluten Free Banana Pecan And Blueberry Bread Recipes

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GLUTEN FREE BANANA, PECAN AND BLUEBERRY BREAD



Gluten Free Banana, Pecan and Blueberry Bread image

This is a variation of the Banana Bread recipe on the back of Bob's Red Mill Gluten Free All Purpose Baking Flour packaging.

Provided by eggingtonjunk

Categories     Quick Breads

Time 1h45m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 13

1/3 cup vegetable oil
2/3 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups Bob's Red Mill gluten-free all-purpose baking flour
2 teaspoons baking powder
1 1/4 teaspoons cinnamon
1 teaspoon xanthan gum
1/2 teaspoon salt
1 1/2 cups mashed bananas
1/2 cup pecans (finely chopped)
1/2 cup blueberries (frozen or fresh)
2 tablespoons brown sugar (for topping)

Steps:

  • 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.

Nutrition Facts : Calories 219.1, Fat 12.3, SaturatedFat 1.6, Cholesterol 37.2, Sodium 208.4, Carbohydrate 27.2, Fiber 1.8, Sugar 22.1, Protein 2.2

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