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orange-banana bread with pecans

Celestina9000 avatar
Recipe by
C G
@Celestina9000
Vallèe du Willamette, OR

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.

yield 16 slices
prep time 15 Min
cook time 50 Min
method Bake

Ingredients For orange-banana bread with pecans

  • 3/4 c
    brown rice flour (plus a little extra flour for dusting)
  • 6 Tbsp
    millet flour
  • 3/4 tsp
    baking powder
  • 1/2 tsp
    salt
  • 1/2 c
    brown sugar, firmly packed
  • 1 1- 1 1/2 stick
    grated orange zest
  • 1 c
    mashed banana, about 3 small bananas
  • 2
    eggs
  • 1/4 c
    oil (canola, coconut oil, etc. your choice)
  • 1/4 c
    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

  • 1
    Preheat oven to 350º.
  • 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.)
  • 3
    In a small bowl, whisk together ¾ cup brown rice flour, millet flour, baking powder, baking soda, and salt.
  • 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.
  • 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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