Tag Archives: breakfast

Yes, we have some bananas. . .: Gluten-free Banana Nut Bread

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.

parchment lined

hot from the oven

snacking loaves

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

Optional topping

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.

with cocoa nibs

Hello and a Muffin

Hello there!  Welcome to One is Hungry.  I’ll be making a proper introduction (and making things in general spiffier) very soon, but for now let’s get straight to the good stuff, shall we?  Forgive my haste, but I simply cannot wait to share these. . .

gluten-free cranberry orange pecan muffins

I love these muffins.  They combine the jewel bright, sweet-tart goodness of cranberries, sunshiny orange zest, and the warm comfort of toasted pecans.  They  exhale a perfumed breath of the holiday season we are in.  They remind me that, once upon a time, an orange in your stocking was a glorious gift on Christmas morn.  Okay, you get the picture; I really like these muffins!

Another excellent thing about these muffins is that they easily allow for a variety of ingredient substitutions while still turning out beautifully.  I’ve tried them with different combinations of sorghum flour, brown rice, amaranth, millet, potato starch and tapioca starch.  I’ve done sugar, agave, sugar and agave, honey. . .they are always good.  The recipe below is my favorite combination so far, but the options are nearly endless.  I include an optional glaze; I find the muffins perfectly sweet without this addition, but my husband prefers the enhanced experience.  Here is what you will need.

wet ingredients

sugar acts as a wet ingredient also

dry ingredients

the goodies

After combining the dry and wet ingredients until just moistened, the goodies are folded in.

glaze optional


Gluten-free Cranberry Orange Pecan Muffins


4 ounces brown rice flour

2 ounces millet flour

2 ounces tapioca starch

¼ tsp. xantham gum

2 tsp baking powder

¼ tsp baking soda

¼ tsp salt

½ c. sugar, or honey, or agave

5 Tbs. Unsalted butter, melted and cooled slightly OR 5 Tbs. Coconut Oil

½ c. whole milk, room temperature (you may substitute your favorite nut, rice or soy milk)

¼ c. yogurt (I use goat’s milk yogurt)

¼ c. olive oil or mild oil of your choice

1 large egg, room temperature

1 egg yolk, room temperature

1 tsp finely grated orange zest

1 c. cranberries, coarsely chopped

1/3-1/2 c. pecan pieces, toasted


Optional Glaze

6 ¼ ounces confectioners’ sugar

3 Tbs. Fresh orange juice, more as needed


Makes 1 dozen

Preheat oven to 350 degrees. Line a muffin tin and oil the top of the pan.

Sift together flours, starch, baking powder and soda, and salt; mix well. In a medium bowl whisk sugar, butter, milk, yogurt, oil, egg and egg yolk until combined.

Pour the wet ingredients into the dry and fold until batter is moistened. The batter will be lumpy and streaked with dry flour. Fold in the orange zest, cranberries and pecans. Cook until a golden brown, about 18- 20 minutes.