Maple Pecan Banana Bread Gluten Free Food

MAPLE-PECAN GLUTEN-FREE BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9 x 5-inch loaf pan.
• In a medium mixing bowl, combine the flour, almond meal, baking powder, xanthan gum and sea salt. Whisk together with a fork until incorporated.
• In a large mixing bowl, stir together the banana, oil, sugar and vanilla. Add the eggs one by one, mixing after each addition until smooth.
• Add the dry ingredients to the bowl in two additions, mixing until just combined. Transfer the batter to the prepared pan and bake until the top is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes.
• Allow the bread to cool completely in the pan. Cut into slices and eat warm, or store in an airtight container for later.

MAPLE-PECAN BANANA BREAD

Steps:

• Heat oven to 350ºF.
• Beat egg, dressing and bananas in large bowl with whisk until blended. Combine flour, sugar, baking soda and salt. Add to banana mixture; stir just until moistened. Stir in 1/2 cup nuts.
• Pour into 4 greased and floured mini loaf pans, adding about 1 cup batter to each. Combine syrup and remaining nuts; spoon over batter.
• Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool bread in pans 10 min. Remove from pans to wire racks; cool completely.

BANANA MAPLE PECAN BREAD MUFFINS (GLUTEN-FREE)

Steps:

• Combine bananas with 1/3 cup maple syrup and 1/2 cup pecans. Mix well and set aside.
• Combine flour, xanthan gum, sugar, baking soda, salt, pumpkin pie spice, and dry buttermilk. Alternatively if you do not have premixed pumpkin pie mix, use equal parts cinnamon, ginger and nutmeg.
• Make a well in the center of the dry ingredients. Combine eggs, oil, and water. Pour into the center of the dry ingredients and stir with a wooden spoon just until dry ingredients are incorporated.
• Use a spatula or knife to make three or four "troughs" in the dough/batter. Spoon banana mixture into troughs. Gently fold bananas into dough with knife.
• Spoon dough into muffin cups. Top with pecan-maple mixture. If using cream cheese frosting, coat tops of muffins after they are baked, not before.
• Bake at 375 for 20 minutes. Makes about 18 good sized muffins.

MAPLE-PECAN GLUTEN-FREE BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Grease and flour a 9 by 5-inch loaf pan.
• In a medium mixing bowl, combine the Oat Flour (1 cup), Almond Meal (1/3 cup), Gluten-Free Baking Powder (2 teaspoon), Sea Salt (1/4 teaspoon), and Xanthan Gum (1/3 teaspoon). Whisk together with a fork until incorporated. Add the Pecans (1/3 cup).
• In a large mixing bowl, stir together the Banana (1 cup), Coconut Oil (1 cup), Maple Syrup (1/2 cup), and Vanilla Extract (1 teaspoon). Add the Large Egg (2), one by one, mixing after each addition until smooth.
• Add the dry ingredients to the bowl in two additions, mixing until just combined. Transfer the batter to the prepared pan and bake until the top is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes.
• Allow the bread to cool completely in the pan. Cut into slices and eat warm, or store in an airtight container for later.
• Serve and enjoy!

BANANA & PECAN LOAF

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Add the bananas in a few chunks and beat in with the eggs, flour, almonds, baking powder and milk until smooth - the whisk will mash the bananas. Stir in the pecans, then scrape into the tin. Bake for 45-50 mins until golden, risen and a skewer poked in comes out clean. Cool in the tin, then lift out.
• Beat the butter, icing sugar and vanilla. Spread on top of the cooled cake and scatter with more chopped pecans

VEGAN MAPLE PECAN SABLES (GLUTEN FREE)

Steps:

• Preheat your oven to 350'F degrees.
• Toast the pecans for 10-12 minutes.
• Beat the margarine, brown sugar, maple syrup, vanilla, and salt with an electric mixer until smooth. Stir in the flour with a spatula until just mixed.
• Fold in the toasted pecans.
• Shape the dough into 2-10 inch long logs and wrap in clear wrap, and then refrigerate for 2 hours.
• Then remove from the fridge and let sit unwrapped for 20 minutes at room temperature.
• I sprinkled some raw cane sugar onto a small baking pan and mixed my nutmeg with my fingers into the sugar then shook the pan to even it out. Now roll each log in the sugar and spice mixture.
• With a sharp knife cut into 1/4 inch discs and put on a parchment covered baking pan.
• Bake for 12-14 minutes or until golden.
• Cool on the tray for about 10 minutes then on a wire rack until cool to the touch. Store in a covered tin.
• Bon Appetit!