Gluten-Free Orange-Banana Bread with Pecans
  • 3/4cup brown rice flourplus more for dusting pan
  • 6tablespoons millet flour
  • 3/4teaspoon baking powder
  • 3/4teaspoon baking soda
  • 1/2teaspoon salt
  • 1/2cup firmly packed brown sugar
  • 1 – 1 1/2tablespoons grated orange zest2-3 small oranges
  • 1cup mashed, ripe bananaabout 3 bananas
  • 2large eggs
  • 1/4cup canola oil
  • 1/4cup buttermilk
  • 3/4cup toasted pecans, chopped
  1. Preheat oven to 350º.
  2. Coat an 8½x4½-inch loaf pan with cooking spray. Line pan bottom with parchment paper. Coat parchment with cooking spray; then dust entire pan with brown rice flour. Shake for even coating; then gently tap out any excess flour. (Do this prep even if your pan is nonstick.)
  3. In a small bowl, whisk together ¾ cup brown rice flour, millet flour, baking powder, baking soda, and salt.
  4. In a medium bowl, whisk brown sugar, orange zest, and banana until uniform. Whisk in eggs, one at a time; then slowly whisk in oil. Whisk in half the flour mixture, followed by half the buttermilk. Whisk in remaining flour mixture, followed by remaining buttermilk. Stir in pecans.
  5. Pour batter into prepared loaf pan. Bake on middle oven rack for 50–60 minutes, rotating pan halfway through cooking time. Bake until very firm to the touch (especially toward the center); do not underbake. Cool 15 minutes. Run a small spatula or butter knife around the bread’s perimeter; then invert onto a cooling rack. Cool completely before slicing.
Recipe Notes
Nutrition Facts
Gluten-Free Orange-Banana Bread with Pecans
Amount Per Serving
Calories 124 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 23mg 8%
Sodium 163mg 7%
Total Carbohydrates 19g 6%
Dietary Fiber 1g 4%
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 124 cal, 5g fat (3g mono, 1g poly, 1g sat), 23mg chol, 3g protein, 19g carb, 1g fiber, 163mg sodium