Servings: 14 servings
Calories: 437kcal
Equipment
- mini bread loaf pan
Ingredients
Banana Nut Bread
- 2 cups gluten-free all purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1 tsp. ground cinnamon
- 1 cup brown sugar
- 1/3 cup granulated sugar
- 1 stick butter, softened
- 1/2 cup oil
- 1/2 cup milk
- 1 tsp. vanilla extract
- 1 cup ripened bananas, mashed
- 2 eggs
- 1/2 cup pecans, chopped
Streusel Topping
- 1 1/4 cup gluten-free all purpose flour
- 1 tsp. ground cinnamon
- 1 stick butter, softened
- 1/2 cup brown sugar
Instructions
For the Banana Bread:
- Preheat oven to 350 degrees.
- In a large bowl, mix the dry ingredients together (flour, baking powder, baking soda, salt, and ground cinnamon). Set aside.
- In another bowl, cream the sugars and softened butter together until light and fluffy. Add in the oil, milk, vanilla extract, mashed bananas, and eggs.
- Pour the dry ingredients into the bowl with the wet ingredients and slowly mix until everything is combined. Fold in the chopped pecans.
For the Streusel Topping:
- Mix all ingredients together until it becomes crumbly.
Putting it all Together:
- Spray the inside of each loaf well. Pour batter about halfway full. Top generously with the streusel topping.
- Bake for about 20 minutes. Ovens vary, so you'll have to check on yours at about 15 minutes and see if it's still good.
- You'll know the bread is done when you stick a clean knife or toothpick in the center and it comes out with moist crumbs on it.
- Let bread cool in the pan for a few minutes before taking them out. Place them on a cooling rack to cool down completely.
- This recipe makes about 12-14 mini loaves.
Nutrition
Calories: 437kcal | Carbohydrates: 52g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 371mg | Potassium: 113mg | Fiber: 4g | Sugar: 31g | Vitamin A: 463IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 2mg
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