Orange-Banana Bread with Pecans
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- 3/4 c
- brown rice flour (plus a little extra flour for dusting)
- 6 Tbsp
- millet flour
- 3/4 tsp
- baking powder
- 1/2 tsp
- 1/2 c
- brown sugar, firmly packed
- 1 1- 1 1/2 stick
- grated orange zest
- 1 c
- mashed banana, about 3 small bananas
- 1/4 c
- oil (canola, coconut oil, etc. your choice)
- 1/4 c
- buttermilk (used plain kefir; or your favorite non-dairy substitute)
- 3/4 clove
- pecans, (the pecans were finely ground to consistency of cornmeal)
1Preheat oven to 350º.
2Lightly coat an 8½x4½-inch loaf pan with oil or butter. Line pan with parchment paper. Coat parchment with oil or butter; then lightly dust entire pan with brown rice flour. Shake for even coating; then gently tap out any excess flour. (Do this prep even if your pan is nonstick.)
3In a small bowl, whisk together ¾ cup brown rice flour, millet flour, baking powder, baking soda, and salt.
4In a medium bowl, whisk brown sugar, orange zest, and banana until uniform. Whisk in eggs, one at a time; then slowly whisk in oil. Whisk in half the flour mixture, followed by half the buttermilk. Whisk in remaining flour mixture, followed by remaining buttermilk. Stir in pecans.
5Pour batter into prepared loaf pan. Bake on middle oven rack for 50–60 minutes, rotating pan halfway through cooking time. Bake until very firm to the touch (especially toward the center); do not underbake. Cool 15 minutes. Run a small spatula or butter knife around the bread’s perimeter; then invert onto a cooling rack. Cool completely before slicing.