Gluten Free Banana Pecan And Blueberry Bread Recipes

MS. MARY'S GLUTEN-FREE BANANA BLUEBERRY BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add egg and vanilla extract; beat until fluffy.
• Sift flour, oats, baking soda, salt, and cinnamon into a medium bowl. Add to sugar mixture and mix until well combined. Mix in mashed bananas and almond milk. Fold in blueberries. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until top of loaf springs back when lightly pressed, 35 to 40 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely before serving.

GLUTEN FREE BANANA, PECAN AND BLUEBERRY BREAD

Steps:

• Preheat oven to 350°F.
• Grease 9x5 inch non-stick loaf pan, or three 5x3-inch loaf pans, (or smaller casserole dish with high-ish sides).
• Cream together oil, sugar, eggs, and vanilla in large bowl with electric mixer.
• Add flour, xanthan gum, salt, baking powder and cinnamon to egg mixture, alternating with bananas.
• Beat until smooth.
• Stir in nuts and blueberries.
• Transfer into pan(s).
• Bake 9x5-inch loaf for 1 hour, 5x3 inch loaves for 45 minutes, or casserole dish for ~43 minutes. (Done when knife stuck into center comes up clean but still a little damp).
• Let cool somewhat, and serve.