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GF Banana & Pecan Bread

by Natasha Corrett


Natasha Corrett is a British cookbook author well-known for her healthy, family-friendly approach to recipes.  She has written four cookbooks, including Honestly Healthy, and a new one on the way, Family Kitchen.  She created the site Mums Know Best as a community hub for parents to share healthy recipes that can be enjoyed by kids and adults alike. 

If you’re looking to minimize guilt and maximize enjoyment, this recipe is for you! This gluten free take on banana bread is made with wholesome ingredients like ground almonds, olive oil, and chopped pecans, and uses brown sugar in place of refined sugar. According to Natasha’s notes, you can also completely leave out the sugar in this recipe and enjoy it with some nut butter for a healthy breakfast. 


I've included some American-friendly conversions of the ingredients list for your convenience below, and you can view the full recipe and instructions on Mums Know Best.

  • 1 cup (100 grams) ground almonds

  • 2 cups (260 grams) gluten free plain flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1/2 teaspoon Himalayan salt

  • 1 teaspoon Xantham gum

  • 3/8 cup (75 grams) brown sugar

  • 1 cup milk

  • 2/5 cup olive oil

  • 2 bananas, mashed

  • 1 teaspoon vanilla extract

  • 2 eggs

  • 1 diced banana

  • 1/2 cup (70 grams) chopped pecans

The oven temperature would be 350 degrees F.


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“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” James Beard

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