Banana, Raisin and Pecan Bread

Posted by on Nov 10, 2015 in Recipes | 0 comments

I don’t know about you but I always buy bananas with the intention of eating them quickly. Somehow I never manage to finish a bunch before they start to get overly ripe. When that happens I do one of two things: freeze them so that I can use them in smoothies or bake muffins or bread. So in honor of over-ripe bananas, here’s a recipe for a flavor-packed banana bread with raisins and pecans. 

Banana Bread loaf
It should go without saying that this bread is vegan and gluten free. I use a gluten free mix of millet and oat flours, along with tapioca powder and arrowroot starches, which works wonders for sweet baked goods. To sweeten it I use coconut palm sugar and a little maple syrup. The great thing about this bread is that it’s lovely and soft. It will not get impossibly hard the next day like some gluten-free breads can. In fact, this will be delicious up to five days after you bake it. 

Banana Bread and slices

So without further ado, here’s the recipe!

Banana Bread with Pecans and Raisins
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Total Time
1 hr 30 min
Total Time
1 hr 30 min
Ingredients
  1. 3/4 cup millet flour
  2. 3/4 cup oat flour
  3. 1/4 cup brown rice flour
  4. 1/2 cup arrowroot powder
  5. 1/4 cup tapioca starch
  6. 2 tsps cinnamon
  7. 1/2 tsp salt
  8. 1 tsp xanthan gum
  9. 1 tbsp baking powder
  10. 1/4 cup coconut palm sugar
  11. 1 1/4 cups mashed bananas (from 3 medium bananas)
  12. 1 cup water
  13. 1/4 cup pecan oil (or olive oil)
  14. 1/4 cup maple syrup
  15. 1 tsp vanilla extract
  16. 1 tsp lemon juice
  17. 1/2 cup raisins
  18. 1/4 cup chopped pecans
Instructions
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Prepare a loaf pan by lightly greasing it or lining it with parchment paper.
  3. Add the dry ingredients to a large mixing bowl and stir with a whisk to ensure they are well combined.
  4. In a small bowl combine the mashed bananas, water, maple syrup, vanilla extract and lemon juice and whisk together.
  5. Add to the dry ingredients and stir with a spatula until well combined. The dough should be quite wet.
  6. Fold in raisins and pecans.
  7. Pour the dough into the loaf pan.
  8. Use wet hands or a spatula to even out the top.
  9. Bake at 425 degrees Fahrenheit for 45 minutes.
  10. Then, turn your oven down to 375 degrees Fahrenheit and bake for another 30-35 minutes, until the bread is golden brown and a skewer inserted into the bread comes out with a few big crumbs.
  11. Remove from the oven and the pan and allow to cool before slicing.
Vegan Sweet and Simple http://vegansweetandsimple.com/
I have found that with gluten-free baked goods you do need to be careful not to overcook them.  Take it out of the oven as soon as your skewer comes out with a few large moist crumbs attached to it. 

Banana Bread slices buttered

Doesn’t it look delectable?

Banana Bread slices buttered with tea

And it’s great for breakfast or for afternoon tea! 

 

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