Over the past week I’ve managed to busy every hour in my schedule, some of it consisting of catching up with some family I hadn’t seen in a while. My family was gifted a bag of unshelled pecans from San Saba, Texas.
We LOVE pecans. They can be added to anything: salads, oatmeal, chile relleno … and most importantly, banana bread. It all worked out perfectly. There were even 3 ripened bananas in our kitchen.
So I made a trip to our local grocery store and bought the only ingredient I needed: Bisquick Gluten Free Pancake & Baking Mix.
I’ve had an interesting relationship with breads in the past. I’ve never really made a banana bread that completely met my standards. But the gluten-free flour base really does make all the difference.
The difference with baking breads like banana bread or pumpkin bread is that, unlike cakes, we should aim for a denser texture. For a denser bread, add butter to your recipe instead of oil — I used oil.
Banana bread is nice to enjoy with a good book and big cup of tea. Bon appétit!
- 3 ripened bananas, mashed
- 1 egg
- 1/2 cup vegetable oil or unsalted butter
- 2 tablespoons milk
- 1 teaspoon baking soda
- 2 cups Bisquick Gluten Free Pancake & Baking Mix
- 1/4 teaspoon salt
- 1 cup sugar
- 1/2 teaspoon vanilla
- 1/2 cup chopped pecans
- Preheat oven to 325ºF.
- Mix flour, salt and baking soda in a medium bowl and set aside.
- Blend oil, sugar and egg and slowly add in flour mixure.
- Add milk, mashed bananas and vanilla until and mix well.
- Slowly mix in pecans using a spatula.
- Pour the mixture into a well-greased loaf pan and bake for 60-75 minutes. Use a toothpick to make sure center is set.