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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.