This recipe can be made as either muffins, or mini-loaves. This amount made 8 mini loaves and 12 muffins for me.

For the muffins, I used paper liners in the pan and for the mini loaves, I just brushed the pan with oil.

 

We all loved these for afternoon snacks, and breakfast.

Mash your banana, have all ingredients at room temperature and this recipe comes together so quickly.  These are so good with just a bit of butter, or even almond butter.  I hope you like them.

Banana Oat Pecan Mini Loaves

gluten free mini quick bread loaf

Yield: 8 mini loaf + 12 muffins
Preparation time: 10min
Cook time: 20min

Ingredients:

• 113 g (1/2 cup) butter, at room temperature
• ½ cup brown sugar
• ½ cup white sugar
• 2 large eggs
• 2 large bananas, mashed
• ½ cup buttermilk (I used cashew milk + vinegar)
• 1 teaspoon vanilla
• 200 grams all-purpose gluten free flour mix
• 1 teaspoon xanthan gum, if not included in your mix
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup rolled oats
• ½ cup pecans, chopped

Instructions:

Preheat oven to 350 and line muffin tin with paper cases, or grease mini loaf pan.

1. In a stand mixer (or by hand), cream together butter and the sugars.

2. Add bananas and eggs, mix to combine. Add buttermilk, and vanilla, and mix again.

3. In a medium bowl, mix dry ingredients together, leaving out the pecans and oats.

4. Add dry ingredients gradually to mixer bowl, until combined.

5. Add oats and pecans. Mix.

6. Scoop batter into pan you’re using, until each well is about halfway full.

7. Bake for about 20 minutes, or until done.