Imagine sinking your teeth into a moist, decadent slice of banana bread that's not only gluten-free but bursting with the rich, comforting flavors of maple and toasted pecans. This isn't just any ordinary banana bread - it's a game-changing recipe that proves healthy eating can be absolutely delicious! Whether you're dealing with gluten sensitivities or simply looking for a healthier twist on a classic comfort food, this maple pecan banana bread will become your new obsession.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 ripe bananas
- 1/2 cup maple syrup
- 1/4 cup coconut oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free flour blend
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with coconut oil or line it with parchment paper for easy removal.
- In a large mixing bowl, mash the 2 ripe bananas using a fork or potato masher until smooth. Ensure there are no large lumps for an even texture in the bread.
- Add 1/2 cup of maple syrup, 1/4 cup of melted coconut oil, 2 eggs, and 1 teaspoon of vanilla extract to the mashed bananas. Whisk the mixture together until all the ingredients are well combined and the mixture is smooth.
- In a separate bowl, combine 1 1/2 cups of gluten-free flour blend, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Mix these dry ingredients together until they are evenly distributed.
- Gradually add the dry ingredients to the wet banana mixture. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can make the bread dense.
- Fold in 1/2 cup of chopped pecans into the batter, ensuring they are evenly distributed throughout the mixture.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top of the bread starts to brown too quickly, you can cover it loosely with aluminum foil.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the loaf to a wire rack to cool completely.
- Once cooled, slice the banana bread and serve. Enjoy your delicious gluten-free maple pecan banana bread as a snack or breakfast treat!
Tips
- Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with dark spots or nearly black peels.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense bread.
- Check Your Gluten-Free Flour: Use a high-quality gluten-free flour blend for the best texture and flavor.
- Toast the Pecans: For an extra depth of flavor, lightly toast the pecans in a dry skillet before adding them to the batter.
- Test for Doneness: Always use the toothpick method - insert it into the center of the bread, and it should come out clean or with just a few moist crumbs.
- Cool Completely: Allow the bread to cool entirely before slicing to help it set and maintain its structure.
- Store Properly: Keep the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 4g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 40mg
