Best Gluten Free Banana Pecan And Blueberry Bread Recipes

MS. MARY'S GLUTEN-FREE BANANA BLUEBERRY BREAD

Ms. Mary's Gluten-Free Banana Blueberry Bread image

This is a great tasting gluten-free banana blueberry bread. It's nice to serve for breakfast, dessert, or a snack.

Provided by mdmitchell01

Categories Bread Quick Bread Recipes Fruit Bread Recipes Banana Bread

Time 40m

Yield 10

Number Of Ingredients 12

Ingredients

1 cup white sugar
½ cup butter, melted
1 egg
½ teaspoon vanilla extract
1 cup gluten-free all purpose baking flour (such as Bob's Red Mill®)
1 cup quick oats
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cinnamon, or to taste
2 cups mashed ripe bananas
¼ cup unsweetened almond milk
½ cup blueberries

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add egg and vanilla extract; beat until fluffy.
Sift flour, oats, baking soda, salt, and cinnamon into a medium bowl. Add to sugar mixture and mix until well combined. Mix in mashed bananas and almond milk. Fold in blueberries. Pour batter into the prepared loaf pan.
Bake in the preheated oven until top of loaf springs back when lightly pressed, 35 to 40 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely before serving.

Nutrition Facts : Calories 287.8 calories, Carbohydrate 47.2 g, Cholesterol 40.8 mg, Fat 10.9 g, Fiber 3.6 g, Protein 3.7 g, SaturatedFat 6.1 g, Sodium 435 mg, Sugar 27 g

GLUTEN FREE BANANA, PECAN AND BLUEBERRY BREAD

Gluten Free Banana, Pecan and Blueberry Bread image

This is a variation of the Banana Bread recipe on the back of Bob's Red Mill Gluten Free All Purpose Baking Flour packaging.

Provided by eggingtonjunk

Categories Quick Breads

Time 1h45m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 13

Ingredients

1/3 cup vegetable oil
2/3 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups Bob's Red Mill gluten-free all-purpose baking flour
2 teaspoons baking powder
1 1/4 teaspoons cinnamon
1 teaspoon xanthan gum
1/2 teaspoon salt
1 1/2 cups mashed bananas
1/2 cup pecans (finely chopped)
1/2 cup blueberries (frozen or fresh)
2 tablespoons brown sugar (for topping)

Steps:

Preheat oven to 350°F.
Grease 9x5 inch non-stick loaf pan, or three 5x3-inch loaf pans, (or smaller casserole dish with high-ish sides).
Cream together oil, sugar, eggs, and vanilla in large bowl with electric mixer.
Add flour, xanthan gum, salt, baking powder and cinnamon to egg mixture, alternating with bananas.
Beat until smooth.
Stir in nuts and blueberries.
Transfer into pan(s).
Bake 9x5-inch loaf for 1 hour, 5x3 inch loaves for 45 minutes, or casserole dish for ~43 minutes. (Done when knife stuck into center comes up clean but still a little damp).
Let cool somewhat, and serve.

Nutrition Facts : Calories 219.1, Fat 12.3, SaturatedFat 1.6, Cholesterol 37.2, Sodium 208.4, Carbohydrate 27.2, Fiber 1.8, Sugar 22.1, Protein 2.2