I have had four bananas getting more ripe as each day passes. Each morning I silently tell myself to make banana bread before they are too far gone. My reluctance has been my inability to find my favorite recipe and the ordeal that I know could make this activity incredibly frustrating. I am still working with limited kitchen counter space and honestly, I find making food in my little kitchen more frustrating than not. That is just no fun for me! Additionally, I still have many of my kitchen supplies in storage due to my lack of space.
Once I decided to take this task on, I was determined to keep a positive attitude and looked at it as somewhat of an adventure. I was not going to let my lack of kitchen supplies bring me down so I bought a disposable bread loaf tin. I decided I would just make up a recipe, feeling confident I could pull off a decent bread. I have been studying up on the best gluten free flours to use together to create most desirable end result. Wow, I sure got this one right!
I managed to get my bread in the oven after a lot of maneuvering. Gosh, it really should not be so difficult! I look forward to the ease a kitchen island will bring to me once I find just the perfect one for me. I was so impressed with my banana bread I am glad I had the determination and patience to give this a try. I think you should too. It is a fantastic bread. In fact, I must say this is one of the best sweet breads I have made. The texture and consistency is spot on and the flavor is perfect. Not too sweet, very banana like with the perfect crunch of the pecans. It has been a lovely morning snack with my tea. And, it was an excellent choice for travelling food as I discovered when I packed it with me for my Boston trip. Stay tuned for my next blog where I share all about Boston gluten free and dairy free eats!!
Gluten Free, Dairy Free Banana Pecan Bread
1 cup sorghum flour
1/2 cup brown rice flour
1 Tbsp xantham gum
1 tsp baking powder
1/3 cup raw can sugar (this could have been omitted. The bananas make it sweet!)
4 ripe bananas, mashed
1/4 cup applesauce
1/3 cup sunflower seed oil
1/2 cup unsweetened almond milk
1 tsp pure vanilla
1 tsp nutmeg
1/2 cup chopped pecans
Preheat oven to 350 degrees.
Measure all dry ingredients into one bowl and whisk to incorporate. Measure all the wet ingredients into another bowl and mix to incorporate. Add mashed bananas, mix well. Pour mixed wet ingredients into dry ingredients and mix until just blended, add chopped pecans and fold into batter. Pour batter into greased loaf pan. Bake for 50-65 mins.
Makes one large loaf.