Incredible Banana Bread with Pecans

Gluten free & smells AMAZING while baking! I LOVE creating Clean Eating friendly treats like this one!

Makes 1 regular loaf

Ingredients: 

• 2 cups gluten-free flour
  
• 3 large very ripe bananas, mashed
  
• ½ cup unsweetened non-dairy milk (I used almond milk)
  
• 2 Tbsps chia seeds + 6 Tbsp water
  
• 1/4 cup coconut sugar
  
• 2 tsp vanilla extract
  
• 1 tsp cinnamon
  
• 1 tsp baking powder
  
• ½ tsp baking soda
  
• 1/3 cup raisins
  
• 1/3 cup pecans, chopped + a few for decoration

Instructions:

Preheat the oven to 350f and line a bread pan with parchment paper. Mix chia seeds with water, stir well and leave it aside until a gel forms.

In a large bowl add the flour, baking soda, baking powder, cinnamon and whisk well.

Mash the bananas and stir in the chia seed mixture together with the coconut sugar, milk, vanilla.

Add banana mixture to the dry mixture; stir until combined. Fold in the raisins and pecans.

Pour mixture into prepared loaf pan.

Bake for 50-60 minutes at 350°F, until a toothpick runs clean.

Let the bread cool down completely as it will be moist and hard to cut into when it’s still hot.

Enjoy!

❤Rachel

Incredible Banana Bread with Pecans (Gluten Free!)

March 16, 2017

by Rachel Maser - CleanFoodCrush

Category Dessert Recipes Snacks

Ingredients

• 2 cups gluten-free flour
• 3 large very ripe bananas, mashed
• ½ cup unsweetened non-dairy milk (I used almond milk)
• 2 Tbsps chia seeds + 6 Tbsp water
• 1/4 cup coconut sugar
• 2 tsp vanilla extract
• 1 tsp cinnamon
• 1 tsp baking powder
• ½ tsp baking soda
• 1/3 cup raisins
• 1/3 cup pecans, chopped + a few for decoration

Instructions

1. Preheat the oven to 350f and line a bread pan with parchment paper. Mix chia seeds with water, stir well and leave it aside until a gel forms.
2. In a large bowl add the flour, baking soda, baking powder, cinnamon and whisk well.
3. Mash the bananas and stir in the chia seed mixture together with the coconut sugar, milk, vanilla.
4. Add banana mixture to the dry mixture; stir until combined. Fold in the raisins and pecans.
5. Pour mixture into prepared loaf pan.
6. Bake for 50-60 minutes at 350°F, until a toothpick runs clean.
7. Let the bread cool down completely as it will be moist and hard to cut into when it’s still hot.

© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com

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