Maple Pecan Gluten Free Banana Bread Food

ONE BOWL GLUTEN FREE BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (176 C) and line a 9x5-inch loaf pan with parchment paper.
• Mash banana in a large bowl. Add all ingredients through almond milk (vanilla, egg, oil, cane sugar, brown sugar, maple syrup, baking powder, salt, cinnamon, almond milk) and whisk vigorously to combine. Last add almond meal, gluten free flour blend and oats and stir.
• Bake for 1 hour - 1 hour 15 minutes. When ready, it should feel firm and be crackly and golden brown on top.
• Let cool completely before cutting or it will be too tender to hold form.
• Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage.

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 (GLUTEN FREE)

Steps:

• Preheat the oven to 350 degrees F. Cut a piece of parchment paper large enough to cover the inside of the loaf pan and place it inside the pan. Set aside.
• Mash the bananas in a container with a fork or masher. Set aside.
• Place 1/3 cup of maple syrup and the softened butter in bowl and stir with a hand mixer, or use a stand mixer, until well combined.
• In a separate bowl, combine the flour, baking soda, baking powder, and salt. Stir to combine. Set aside.
• Stir the bananas, eggs, maple extract, and coconut milk into the maple syrup & butter mixture until well combined. Pour half of the flour mixture into the banana mixture, stirring until just combined. Add the second half and do the same.
• Pour the 1/2 cup of chopped pecans into the mixture and stir until just combined and there are no pockets of dry flour in the mixture.
• Pour the bread mixture into the loaf pan with the parchment paper in it. Level it out across the pan with a spoon or spatula. Place the loaf pan into the oven and set the timer for 30 minutes.
• While the bread is cooking, chop the remaining 1 cup of pecans finely (or you can use a food processor). Place the chopped pecans in a bowl and add the 2 tbsp remaining maple syrup. Combine with a spoon or spatula until all pecan pieces are covered with maple syrup.
• Once the bread cooks for the first 30 minutes, take it out of the oven and spread the pecan & maple syrup mixture onto the top with a spoon or spatula, making sure the bread is evenly covered.
• Place the loaf pan back in the oven and cook for another 25-30 minutes, until a toothpick inserted into the bread comes out clean. Once cooked, take the bread out of the loaf pan and let cool at least 10 minutes before serving.

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.

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!

MAPLE PECAN BANANA BREAD

Steps:

• Preheat the oven to 350°F (180°C). Grease bottom and edges of a 9×5-inch (23×13 cm) loaf pan. Set aside.
• , sift flour, baking powder, baking soda, cinnamon and salt together in a large mixing bowl. Add pecans and set aside.
• In a separate bowl, cream butter and sugar. Mix in the egg. Puree the bananas with a fork and add them to the mixture. Pour in maple syrup, buttermilk, and stir.*
• Add dry ingredients, alternating until incorporated. Do not over mix.
• Bake for about 50-55 minutes, or until a toothpick comes out clean. Remove from the oven and let cool for 10 minutes, then transfer to a cooling rack and cool completely, about 2 hours.
• , melt butter and maple syrup together in a small saucepan over low heat, whisking occasionally. Once butter has melted, remove from heat and whisk in the sifted confectioners' sugar, and salt. Let cool down for 3-4 minutes, then pour over the banana bread. The icing quickly thickens, so feel free to reheat in the microwave or on the stove if needed. Allow about 30 minutes for the maple icing to set and harden.

MAPLE BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9 inch loaf pan.
• In a large bowl, mix the melted butter and maple syrup. Beat in the egg and bananas, leaving a few small chunks. Stir in the maple extract and milk. In a separate bowl, mix the flour, baking soda, and baking powder, and stir into the banana mixture just until moistened. Transfer to the prepared loaf pan. Mix the nuts and sugar, and sprinkle evenly over the batter.
• Bake 50 minutes in the preheated oven, or until a knife inserted in the center of the loaf comes out clean.

GLUTEN-FREE BANANA BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, baking soda and salt. In a small bowl, whisk eggs, bananas, sugar, applesauce, oil and vanilla. Stir into dry ingredients just until moistened., Transfer to two greased 8x4-in. loaf pans. Sprinkle with walnuts. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pans to wire racks.

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.