Rich Greek Yogurt, flavorful notes of cinnamon and ginger, crunchy pecan nuts and ripe bananas make this Gluten Free Banana Pecan Bread a sensational treat!
We have been head over heals about making warm homemade breads. I think it is the start of fall and cooler weather in the air that makes baking comfort foods an essential party of our day. This rich delicious Gluten Free Banana Pecan Bread has no refined sugars as it is made with maple syrup. Greek yogurt takes the place of oil, but still gives the bread richness and a fluffy texture (plus a bonus of protein!).
This makes about two mini loaves of bread so wrap up the other loaf and share with a friend!
Gluten Free Banana Pecan Bread
Serves: 2 mini loaves
Ingredients
- 2 cups of Gluten Free Flour
- 3 tsp. baking powder
- ½ tsp. salt
- 1 tsp. Cinnamon
- ⅛ tsp. ginger
- 1 cup maple syrup
- 2 eggs
- 3 tsp. vanilla extract
- 3 ripe bananas, mashed
- ½ cup non fat Greek Yogurt
- ½ cup of pecans
Instructions
- Grease the bottom and ½ inch up sides of two 7-1/2x3½-x2-inch loaf pans; set aside. In a very large mixing bowl beat maple syrup and Greek Yogurt with an electric mixer on medium speed. Add eggs and vanilla and beat well; set aside.
- In a large bowl combine flour, baking powder, salt, cinnamon, and ginger. Add flour mixture and water alternately to sugar mixture, beating on low speed after each addition just until combined. Beat in mashed bananas. Spoon batter into prepared pans. Top with pecans.
- Bake in a 350 degree F oven for 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire rack for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing. Makes 2 loaves.
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