Waking up to the marriage of banana and cinnamon is a great way to start a lazy Sunday morning, or any morning for that matter. My gluten free banana pecan bread is the perfect way to use those overripe bananas sitting in your fruit bowl. Ripe bananas work best in this recipe because a greater amount of starch has converted into sugar so they are sweeter and easier to mash.
My banana bread recipe is not overly sweet so it works perfectly anytime of the day. I love smearing my moist thick cut slices with creamy ricotta and a drizzle of honey. You can also toast your slices for extra texture and serve warm.
The caramel notes from the brown sugar work perfectly with baked banana and nutty pecans. If you prefer a nut free version simply omit the pecans or add choc chips for extra indulgence. They’ll go bananas over it!
- 150g unsalted butter,room temperature
- 135g or ¾ cup brown sugar
- 1 egg
- 3 mashed bananas
- 1½ cup or 195g plain gluten free flour
- ½ cup or 50g almond or hazelnut meal
- 1 tbs baking powder
- 1 tsp cinnamon
- ⅓ cup buttermilk
- ½ cup pecans (optional)
- 1 banana sliced lengthways
- Demerara sugar for sprinkling
- Preheat oven to 180C and line a loaf tin with baking paper.
- Beat butter and sugar until pale and fluffy.
- Add egg and mashed banana and beat until combined.
- Add all remaining ingredients and beat to combine.
- Spoon mixture into loaf tin, place banana slices on top and brush with melted butter. Sprinkle sugar on top.
- Bake for 45 minutes or until skewer comes out dry.
- Preheat oven to 180C and line a loaf tin with baking paper.
- Add butter and brown sugar to Thermomix and mix speed 5/20 sec. Scrape bowl.
- Add egg and mashed banana and mix speed 5/10 sec.
- Add all remaining ingredients and mix speed 5/15 sec.
- Spoon mixture into loaf tin, place banana slices on top and brush with melted butter. Sprinkle sugar on top.
- Bake for 45 minutes or until skewer comes out dry.
What can be used to replace the buttermilk in recipes – as we also need to have dairy free in our home?
Not a problem Jayne just use your preferred non dairy milk like almond or coconut and then just add a squeeze of lemon juice for acidity. This helps activate the raising agent.
do you make your own gluten free flour or just buy one from woolies or Coles? thank you so much
If I’m baking a cake I buy a good quality flour. My two favourites are Ardor Gluten Free and Bob’s Red Mill 1 to 1 plain gluten free flour. A good quality blend can make a huge difference.
Hi Helen
Could you substitute oil instead of the butter for this recipe, and if so, how much oil?
Wondering when your next cookbook may be coming?
Regards
Rose
PS I’m a big fan of your books esp the easy gluten free one!
Yes you could use a light olive oil. I would use a smaller amount, roughly 100g light olive oil.
Hi Helen
I used the 100gm olive oil and the banana pecan bread turned out really well. Delicious thank you. 😀😀