Delicious Gluten Free Banana Pecan Blueberry Bread Recipe
Welcome to my gluten-free, dairy-free, and organic blog, where I will be sharing with you one of the most delicious and easy-to-make healthy bread recipes – the Gluten-Free Banana, Pecan and Blueberry Bread!
If you’re someone who loves banana bread but is looking for a healthier version that’s free from gluten and dairy, then this recipe article is just for you. I believe that food can be both healthy and delicious at the same time, and this recipe is proof of that.
Before diving into the recipe itself, let me share my passion for using only organic and wholesome ingredients. As a nutritionist, I strongly believe that what we eat plays a vital role in our overall health and well-being. This banana bread recipe features gluten-free flour made from whole grains blended with xanthan gum, which provides structure to gluten-free baked goods. We also use ripe bananas mashed instead of processed sugars to maintain natural sweetness.
Moreover, we blend other wholesome ingredients like blueberries, pecans, cinnamon, eggs, and vanilla extract in this recipe to create a beautiful texture and flavor profile that hits all the right spots. Trust me when I say that this Gluten-Free Banana, Pecan and Blueberry Bread is not only good for you but also tastes mouth-wateringly delicious!
So let’s get ready to bake something extraordinary together. Grab all your ingredients because we’re about to embark on a healthy baking adventure together!
Why You’ll Love This Recipe
Picture this: a warm slice of gluten-free banana, pecan and blueberry bread, with its moist crumb and sweet aroma. It’s the perfect breakfast or snack for anyone who loves baked goods but can’t have gluten or dairy. Don’t believe me? Here’s why you’ll love this recipe:
Firstly, it’s free from gluten, dairy and other common allergens. Many of us struggle with food allergies or intolerances that make it difficult to find tasty baked goods. This banana bread recipe is gluten-free and dairy-free, making it suitable for people with celiac disease, lactose intolerance or other dietary restrictions. Plus, unlike many gluten-free products in stores, it’s made from wholesome ingredients that you can trust.
Secondly, it’s packed with flavor and wholesome ingredients. This recipe calls for ripe bananas, juicy blueberries and crunchy pecans, which give the bread a nutty sweetness and fruity tanginess. It also uses almond flour and oat flour in place of wheat flour, adding protein and fiber to your diet while keeping the texture moist and spongy. Plus, it has less sugar than many store-bought breads and uses brown sugar as a healthier alternative.
Thirdly, it’s easy to customize and make ahead. You can play around with the specific fruit, nuts or spices that you like best – try adding lemon zest or cinnamon for added oomph! Also, it freezes well so you can make a big batch ahead of time to have breakfast ready for the week ahead. Simply slice and toast before serving.
Lastly, it’s perfect for any occasion – from a cozy brunch to an afternoon snack or even as dessert! Whether you’re a seasoned baker or new to gluten-free baking, this recipe is sure to impress your tastebuds without compromising your health.
In conclusion, if you’re looking for a tasty, healthy and versatile baking recipe that everyone will love – look no further than this gluten-free banana, pecan and blueberry bread. Trust me, once you try it, you’ll love it!
Ingredient List
Gluten-Free Flour: Use 1 and 1/2 cup of gluten-free flour. You can use a store-bought blend or make your own with a mixture of flours such as rice flour, tapioca starch, and potato starch.
Xanthan Gum: We need 1 tsp of xanthan gum to mimic the binding properties of gluten. If your gluten-free flour blend already has xanthan gum, you can skip it.
Baking Powder and Baking Soda: To make this bread rise we need 1 teaspoon of baking powder and half teaspoon of baking soda.
Salt, Cinnamon, and Vanilla Extract: Add a pinch of salt, a dash of cinnamon, and one teaspoon of vanilla extract for flavor.
Eggs and Brown Sugar: You’ll need two large eggs and one and a quarter cups of brown sugar to add sweetness and moisture to the bread
Ripe Bananas, Pecans, And Blueberries: Three medium ripe bananas mashed thoroughly, one cup of pecans, and one cup of blueberries are essential ingredients for this recipe. Make sure the bananas are really ripe otherwise they won’t mash well.
Coconut Oil or Butter: One-fourth cup of coconut oil or butter adds moisture and richness to the bread
Almond Flour and Almond Meal: To add extra richness and nutty flavor to this gluten-free banana bread recipe we will use half a cup of almond flour and another half-cup of almond meal.
Lemon Zest: Adding lemon zest gives that extra zing to the bread. Use zest from one lemon for this recipe.
The Recipe How-To
Now that we have gone through the ingredients, it is time to get cooking! In this section, I will guide you through the simple steps to make this gluten-free banana, pecan, and blueberry bread recipe. Let’s get started.
Preparing the Bread
- Get your oven baking at 350°F or approximately 175°C.
- To start, whisk together 2 cups of gluten-free flour, 2 teaspoons of baking powder, ½ teaspoon of salt, and 1 teaspoon of cinnamon in a large bowl.
- In a separate bowl, mash 3 medium to ripe bananas, and add them to the dry mixture. Add 2 large eggs, ¾ cup of brown sugar, and ½ cup of melted coconut oil. Mix everything together using a wooden spoon or spatula until well combined.
- Add in ¾ cup of blueberries and ½ cup of chopped pecans to the mixture and gently fold until all ingredients are combined.
Baking the Bread
- Grease a loaf pan with cooking spray or margarine, then pour the mixture into the pan.
- Bake for 50-55 minutes or until an inserted toothpick comes out clean.
- Once baked, take it out of the oven and let it cool for at least 15 minutes inside the loaf pan on a cooling rack.
- Carefully remove it from the pan using a spatula and let it cool completely.
Congratulations! You have just made a delicious and healthy gluten-free banana blueberry bread recipe that can be enjoyed for breakfast or as an afternoon snack with tea or coffee!
Substitutions and Variations
Variety is the spice of life and this recipe is no exception! Feel free to mix things up and experiment with these potential substitutions and variations.
If you want to switch up the fruit, try blackberries, raspberries or strawberries in place of the blueberries. Keep in mind that frozen fruit can work just as well as fresh, so don’t hesitate to use what’s in season or what you have on hand.
For an extra crunch, replace the pecans with walnuts or almonds. You could also add some shredded coconut to the mix to give it a tropical twist. For a nut-free version, simply omit the nuts altogether.
If you’re not a big fan of cinnamon or vanilla extract, swap them out for other warm spices like nutmeg or cardamom. Alternatively, try adding lemon zest for a zesty twist to your banana bread.
If you’re not gluten-free but still want to try this recipe out, feel free to use regular all-purpose flour instead of gluten-free flour. Just make sure you adjust the quantity accordingly as gluten-free flour tends to absorb more moisture.
Looking for a vegan version? Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Additionally, coconut oil is a great substitute for butter if you’re trying to make it dairy-free.
Lastly, if you want to make this recipe sugar-free, try using natural sweeteners like maple syrup, honey or even banana puree (use 1/3 cup for every 1 cup of sugar). Bear in mind that this may affect the texture and consistency of your bread though.
Serving and Pairing
Of all the banana bread recipes out there, this gluten-free blueberry banana bread is a standout. It’s perfect for breakfast, brunch, or snack time, and it can be paired with a wide variety of toppings and beverages.
When serving this delicious bread, you may want to add some butter or coconut oil for extra richness. You can also sprinkle chopped pecans on top for added texture and flavor. If you’re feeling fancy, try drizzling some honey on top – it will complement the sweetness of the blueberries perfectly!
If you’re serving this gluten-free blueberry banana bread for brunch or breakfast, it pairs extremely well with fresh fruit like strawberries, blackberries, or raspberries. You could also serve it alongside yogurt or cottage cheese for some added protein.
If you’re serving this recipe for an afternoon snack, you might consider pairing it with a steaming cup of coffee or tea. The warmth of either one will bring out the flavors and aromas of the bread even more.
It’s important to note that this recipe is gluten-free and dairy-free, making it a great option for people with dietary restrictions. However, that doesn’t mean it can’t be enjoyed by everyone! Gluten-free or not, this blueberry banana bread is sure to be a crowd-pleaser.
Make-Ahead, Storing and Reheating
Great news! This gluten-free banana, pecan, and blueberry bread recipe tastes even better the next day! That means you could make it ahead of time if you are planning to serve it at a gathering or have some leftovers for breakfast.
To make-ahead, bake the bread as per the recipe instructions and let it cool completely before wrapping it tightly with foil or plastic wrap. Store it in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
When you’re ready to eat it, allow it to defrost overnight in the fridge if frozen. The next day, preheat your oven to 325°F (165°C). Remove the wrap and place the bread on a baking sheet in the oven for about 10-15 minutes or until heated through.
If you’d like to reheat individual slices, try using a toaster oven or simply heat them up in a microwave for about 20 seconds.
To store any leftover slices, wrap each slice individually with plastic wrap and put them in a container. Store them in the fridge for up to three days or freeze them for later consumption. Thaw them overnight in the fridge before reheating.
Remember that over-baking can cause the bread to dry out. So please be sure to store it properly and reheat just enough so that it is heated but still maintains its moistness and delicious taste.
Tips for Perfect Results
When it comes to baking gluten-free bread, it can be tricky to ensure the texture and flavor come out just right. That’s why I’ve compiled a list of tips and tricks to help you achieve perfect results every time you make this gluten-free banana, pecan, and blueberry bread.
Tip #1: Use High-Quality Gluten-Free Flour
It may be tempting to use any old gluten-free flour blend you find at the grocery store, but investing in a high-quality brand can make all the difference. Bob’s Red Mill and King Arthur Flour are two great options that produce excellent results in baking.
Tip #2: Add Xanthan Gum
If your gluten-free flour blend doesn’t include xanthan gum already, be sure to add about 1/2 teaspoon per cup of flour. Xanthan gum helps bind the ingredients together and can improve the texture of your bread.
Tip #3: Mix Flours for Better Texture
Instead of using only one type of flour (for example, only rice flour), try mixing different flours to get a better texture. For example, you could use half almond flour and half oat flour for a moist, crumbly bread.
Tip #4: Measure Your Ingredients Carefully
When it comes to baking, precision matters. Be sure to measure your ingredients carefully, especially when it comes to the flour blend and xanthan gum.
Tip #5: Don’t Overmix the Batter
Overmixing can lead to tough, dense bread. Mix the batter until just combined – a few lumps are okay!
Tip #6: Adjust Baking Time Accordingly
Gluten-free bread often needs more time to bake than traditional bread due to its denser texture. Check on your bread frequently during baking and adjust the time as needed.
With these tips in mind, you’ll be able to bake perfect gluten-free banana, pecan, and blueberry bread every time. Happy baking!
Bottom Line
In conclusion, this gluten-free banana, pecan, and blueberry bread recipe is one of the best and healthiest options for anyone who wants a nutritious and delicious snack or breakfast. Its ingredients are not only organic, but also gluten-free, dairy-free, and loaded with nutrients that your body needs.
By following the steps outlined in this article, you can easily prepare this bread at home without any hassle. The recipe is easy to follow, and it doesn’t require any complicated kitchen tools or processes. Plus, it provides you with numerous options for substitutions and variations based on your taste.
The bread tastes delicious when served alongside coffee, tea or fresh fruits, and it can be stored safely for up to several days if properly stored. You can even make a batch ahead of time to save time during busy mornings or to satisfy those unexpected cravings.
Overall, this recipe provides you with a healthy option that doesn’t compromise on taste. By using natural ingredients such as ripe bananas, blueberries, pecans, almond flour and coconut oil, you will be providing your body with the right nutrients needed for optimal functionality.
So why not give this recipe a try today? Trust me; your taste buds and body will thank you.
Gluten Free Banana, Pecan and Blueberry Bread Recipe
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)
Instructions
- 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.
Add Your Own Notes
Nutrition
Recommended Recipes Just For You
None found