Gluten Free, Dairy Free Pecan-Banana Bread
Adapted from Blackbird Bakery Gluten Free by http://www.iwanttobakeyouabirthdaycake.blogspot.com/
This bread is amazing! So sweet and moist. You would never guess that it is made without gluten and dairy. The roasted ripe banana’s make this bread super sweet and very special. If you love Banana Bread, you will adore this recipe.
4 very ripe bananas
1 ½ cup Bob’s Red Mill all-purpose gluten-free flour
1 cup sugar
1 tsp. baking soda
1 tsp. kosher salt
½ cup Earth Balance vegan buttery spread
2 large eggs
⅔ cup almond milk “buttermilk” (fill ⅔ cup measure almost to the top and pour in about 1-2 Tbs. apple cider vinegar to make a mock buttermilk)
2 tsp. vanilla
⅔ cup chopped pecans
Preheat the oven to 350 degrees.
Arrange the unpeeled bananas on a baking sheet and pierce them 6 times each. Roast the bananas for 15 minutes. Remove from oven and cool. Squeeze out the fruit from the skins into a bowl and mash with a potato masher or the back of a wooden spoon until there are no large clumps.
In a mixer fitted with paddle attachment, combine the flour, sugar, baking soda and salt and mix on low to blend. Add the Earth Balance and continue to mix on low. Add the eggs and mix on medium speed until smooth. Reduce the speed to low and add the buttermilk, and gradually bring the mixer up to high speed until the batter is light and fluffy, stopping once or twice to scrape down the sides of the bowl. Add the banana pulp, vanilla and the pecans and stir to blend.
Grease a loaf pan by rubbing it with canola oil or Earth Balance (give it a good coating of grease to prevent the loaf from sticking). Poor the batter into the prepared pan and bake at 350 degrees for an hour and fifteen minutes. Cool for 10-15 minutes and then run a knife along the sides of the pan and un-mold the loaf onto a cooling rack. Allow to cool for at least 15 minutes before slicing.
To freeze, simply cover in aluminum foil and then place in a freezer bag and freeze for up to one month.