This sugar free gluten free banana bread is moist and delicious and the pecans add an additional layer of sweetness and crunch.


Prep Time: 15 minutes
Cook time: 1 hour
Yield: 1 8-inch loaf

Ingredients:

1 cup brown rice flour
1/4 quinoa flour
1/4 cup tapioca flour (also called tapioca starch)
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
3 ripe bananas
1 egg
1/4 cup (1/2 stick) butter, melted and cooled
1 teaspoon vanilla extract
1 cup chopped pecans (or walnuts)

Directions:

Preheat the oven to 350 F. Grease an 8-inch loaf pan.

In a large bowl, whisk together the brown rice flour, quinoa flour, tapioca flour, baking soda, salt and cinnamon.

In large bowl, mash the bananas then add the egg, butter and vanilla and whisk until blended.

Pour the wet ingredients into the flour mixture and mix until blended. Mix in the pecans.

Pour the batter into the prepared pan and bake for approximately 1 hour or until a toothpick inserted into the centre of the loaf comes out clean.

Let cool on wire rack in pan then remove from pan and wrap in plastic wrap to keep fresh.

Notes

Check the loaf at around 40 minutes and if the top is getting too brown, place a sheet of foil over the top of the pan.

Adapted from: Aunt Holly's Banana Bread from epicurious.com.