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!
Ingredients
- 2 cups of gluten-free flour
- 3 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/8 teaspoon ginger
- 1 cup maple syrup
- 2 eggs
- 3 teaspoon vanilla extract
- 3 ripe bananas mashed
- 1/2 cup non-fat Greek yogurt
- 1/2 cup of pecans
Instructions
- Preheat oven to 350 degrees F. Grease the bottom and sides of a 9x5x3-inch loaf pan or 2 mini loaf pans. Set pans aside. In a very large mixing bowl beat maple syrup and Greek yogurt with an electric mixer on medium speed. Add eggs, vanilla and mashed bananas and beat well; set aside.
- In a large bowl combine flour, baking powder, salt, cinnamon, and ginger. Add flour mixture alternately to wet mixture, beating on low speed after each addition just until combined. Spoon batter into prepared pans. Top with pecans.
- Spoon batter into a greased and floured loaf pan. Bake at 350° for 50-56 minutes for 1 large loaf, or 25-30 minutes for 2 small loaves. Use a toothpick inserted near the center to check if done - when comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Wrap and store overnight for best slicing.
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