Hi there! It has taken longer than anticipated to get in the kitchen and get some photos of this recipe. A combination of trying to readjust to winter and its accompanying darkness, and lack of a tripod account for most of it. The rest is completely my fault. I always find it difficult, after one of these long trips, to get myself reorganized, to slip back into the routine of our normal lives. All that to say: I finally have a recipe to share! Gluten-free Banana Nut Bread as promised. This bread has a very moist, cake-like crumb. To me it is a homely, southern style banana nut bread, straightforward, basic and good.
Gluten-free Banana Nut Bread
3/4 c. millet flour
1/2 c. almond and/or pecan flour, mixed
1/4 c. cornstarch
2 Tbs. chia gel (1/2 Tbs. chia seeds soaked in 2 Tbs. water for at least 10 minutes)
2 large eggs, room temperature
2 bananas, mashed or finely chopped
1/4 c. cane sugar
6 Tbs. maple syrup
4 Tbs. unsalted butter, melted
3 Tbs. olive oil
pinch of salt
1/2 tsp baking soda
1 tsp baking powder
1 Tbs. vanilla
1/3 cup chopped pecans, toasted
2 Tbs sugar
2 tsp cinnamon
Makes two snacking loaves or 1 full-sized loaf
Preheat oven to 350 degrees. Line loaf pan(s) with parchment paper.
Mix flours, cornstarch, salt, baking soda and powder together. In a separate bowl, mix together all other batter ingredients except toasted pecans. Fold wet and dry ingredients together until moistened and add pecan pieces. Pour batter into pan(s) and sprinkle with topping if desired I also threw on some cocoa nibs I had in the pantry).
For two snacking loaves cook for roughly 24 minutes. For one full-sized loaf check for doneness at 30 minutes. Removed from oven and let rest in pan for 10 minutes. Remove from pan and complete cooling on rack.