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Favorite Pecan-Banana Bread

gluten-free favorite pecan-banana bread | kumquat

we all have those very favorite go-to recipes. the ones we crave. that feel like an old friend.

this banana bread is one for me.

this is that soul-feeding, comfort-y, smile on your face recipe that i always pull out when a banana bread craving hits.

i’m not sure why i haven’t shared it here yet, but now’s the time. the creative energies have been strictly delegated to a small number of categories. priorities have risen to the surface, again.

you see, once again, i’m pregnant.

i want to be one of those who finds countless resources of unending energy, but we also have to be honest with ourselves in moments like these. therefore, the extra extension of kindness to myself, and frankly my family by proxy, is to not pile on the extra pressure of several super-creative recipes to post every week.

i love, love this space and will continue to post (hopefully) mouth-watering things. but i ask for your understanding, dear reader, if updates are just slightly more sparse in the following months. two kiddos and an upcoming move, on top of this sweet surprise bundle in my belly demands it!

it reminds me of when i announced the last go-round on this maui mango cheese blintz recipe. as i look at my sweet girl, on the floor by me, playing with her favorite horses, it’s the sweetest reminder that yes…

sometimes it is best to step back and let the energy flow to the most important things.

with a slice of banana bread, too. never hurts…

gluten-free favorite pecan-banana bread | kumquat
gluten-free favorite pecan-banana bread | kumquat

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Favorite Pecan-Banana Bread

Servings 1 (8-inch) loaf

Ingredients

  • 160 grams about 1 1/8 cups kumquat's all-purpose gluten-free flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon xanthan gum
  • 1/3 cup organic canola oil
  • 1 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla paste or extract
  • 1/2 cup buttermilk
  • 1 cup mashed ripe banana
  • 3/4 cup chopped pecans
  • turbinado sugar

Instructions

  • Preheat oven to 350°.
  • Line an 8-inch loaf pan with parchment paper, leaving a 2-inch overhang on each long side.
  • Combine flour, baking soda, salt, cinnamon, and xanthan gum in a large bowl.
  • Combine oil, sugar, eggs, and vanilla in a medium bowl.
  • Add oil mixture to flour mixture; stir until combined. Add buttermilk and banana to mixture; stir until well combined. Stir in pecans.
  • Pour mixture into prepared pan. Sprinkle top of batter with turbinado sugar, if desired.
  • Bake at 350° for 1 hour and 15 minutes or until a knife inserted in the center comes out clean.