“This is a very simple recipe that’s easy to put together and my daughter loves it. The recipe uses brown sugar and date sugar to sweeten it, plus brown-buttered pecans and blueberries to add an unexpected accent. What you wouldn’t know about it at first glance is that it’s gluten free. The biggest tip I would consider when preparing this recipe is to use overripe bananas—it definitely helps bring moisture to the end product.
This recipe also utilizes frozen blueberries; while most might consider fresh to be best, I love frozen fruit and berries for baking. Since blueberries are frozen soon after they are picked, in my mind, they are equal in quality to fresh. In addition, the berries stay nice and plump and don’t burst during the baking process, leaving you with a very-juicy bite of blueberry in every mouthful.” —Malcolm Livingston II
1 half-sheet tray of banana bread
(175g / 6.2 oz / 1 1/2 sticks) unsalted butter
(135g) chopped pecans
(330g) gluten-free flour (I like Bob’s Red Mill 1:1)
(120g) almond flour
(14g) baking soda
fine sea salt
1 1/2 cups
(266g) brown sugar
(186g) date sugar
finely grated lemon zest (from about 1 lemon)
(14g) pure vanilla extract
frozen blueberries, for topping
- Preheat a oven to 400°F.
- In a medium pot over medium head pot melt butter together with the pecans. Cook the butter with the pecans so that the nuts start to fry in the melted butter. Cook until the butter is very fragrant and right before it turns brown; remove from the heat and pour into a clean bowl to reserve.
- In a mixing bowl, whisk the gluten free flour, sea salt, baking soda, and almond flour together.
- In a separate mixing bowl, whisk the bananas, brown sugar, and date sugar together, then whisk in the eggs until smooth. Now add the lemon zest and vanilla extract to the warm melted butter pecan mixture to release the lemon oils into the mix. Now pour into the banana mixture and whisk till smooth to finish the cake.
- Pour the batter onto a half-sheet pan lined with a nonstick baking mat. Spread the batter evenly on to the sheet pan, then decorate the top with the frozen blueberries.
- Bake the bread in the oven for about 20 to 25 minutes, or until a cake tester comes out clean.
- Remove the bread cake from the oven and allow to chill before inverting and slicing.
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