Wednesday, March 14, 2012

Banana Pecan Oatmeal Bread

Hi friends! So I've had almost rotting bananas on my kitchen counter for a week now just sitting there staring at me and occasionally screaming "make me into something yummy!" I finally caved today and made banana bread. I have to admit, gluten free baking still scares me. I'm sure I'll eventually get to the place where it doesn't phase me to substitute flours without a recipe, but for right now I purposefully avoid baking if I can help it. This blog is helping me overcome that...and so did the rotting bananas! I am extremely pleased with how my first attempt of this recipe came out. I'll probably end up tweaking it a little next time but it really is delicious and I can't even tell the difference. Honestly. On the other hand since my tastebuds haven't had the pleasure of bread or a pastry in 3 months I could just be so darn happy to eat a bread-like substance that doesn't resemble cardboard that I don't notice a difference. Make it for yourself and you decide.

Banana Pecan Oatmeal Bread (adapted from the

What you need
- 1/2 C brown rice flour
- 1/4 C sorghum flour
- 1/4 C potato starch
- 1 C rolled oats (g. free)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1 tsp ground cinnamon
- 1 tsp xanthan gum
- 1 /2 C coconut oil (or oil of choice)
- 3/4 C sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/2 C mashed bananas (about 3)
- 1/4 C almond milk 
- 1/2 C chopped pecans


- Preheat your oven to 350

- In a small bowl combine the first 9 ingredients (through the xanthan gum)

- In a large bowl mix together the oil, sugar, eggs and vanilla until smooth

- Mash your bananas in a small bowl. Add the milk and mix gently

- Alternate adding the dry ingredients and the banana mixture to the oil mixture, beginning and ending with the dry ingredients, and stir until smooth. (dry, bananas, dry, bananas, dry is what I did)

- Here is what the batter should look like

- Chop up some pecans

- And stir them in gently

- Pour batter into a greased loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean

- Ta-Da!

- Allow the bread to cool before slicing

- Enjoy!

1 comment:

  1. Wow that sounds good Amanda l. Davis posted this on her blog so I came here can not wait to try it