GLUTEN FREE BANANA, PECAN AND BLUEBERRY BREAD

Gluten Free Banana, Pecan and Blueberry Bread image

Provided by eggingtonjunk

Time 1h45m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 13

Previous Next

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