orange-banana bread with pecans

Name: Orange-Banana Bread with Pecans
Prep time: 15 min
Cook time: 50 min
Yield: 16
Cuisine: American
Ingredients: 3/4 cup(s) brown rice flour (plus a little extra flour for dusting); 6 tablespoon(s) millet flour; 3/4 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 1/2 cup(s) brown sugar, firmly packed; 1 1- 1 1/2 stick(s) grated orange zest; 1 cup(s) mashed banana, about 3 small bananas; 2 - eggs; 1/4 cup(s) oil (canola, coconut oil, etc. your choice); 1/4 cup(s) buttermilk (used plain kefir; or your favorite non-dairy substitute); 3/4 clove(s) pecans, (the pecans were finely ground to consistency of cornmeal)

27 Pinches 1 Photo

C G

Vallèe du Willamette, OR

Updated on Aug 26, 2014

For a gluten-free, quick bread this one is good! I would be tempted next time in the colder months to add a pinch of freshly grated nutmeg to the batter. Walnuts, almonds or hazelnuts would be a good sub for the pecans if you prefer. To save expense, I make my own brown rice flour and millet flour using a coffee mill. Grind the grains in batches. DeliciousLiving.com.

Rate

prep time 15 Min

cook time 50 Min

method Bake

yield 16 slices

Ingredients

3/4 cup brown rice flour (plus a little extra flour for dusting)
6 tablespoons millet flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup brown sugar, firmly packed
1 1- 1 1/2 sticks grated orange zest
1 cup mashed banana, about 3 small bananas
2 - eggs
1/4 cup oil (canola, coconut oil, etc. your choice)
1/4 cup buttermilk (used plain kefir; or your favorite non-dairy substitute)
3/4 clove pecans, (the pecans were finely ground to consistency of cornmeal)

How To Make orange-banana bread with pecans

Step 1

Preheat oven to 350º.

Step 2

Lightly 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.)
Step 3

In a small bowl, whisk together ¾ cup brown rice flour, millet flour, baking powder, baking soda, and salt.
Step 4

In 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.
Step 5

Pour 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.
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