Rating: 4.62 stars
13 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Perfect touch of sweet honey, nutmeg, and pecans lend the flavor combination I go back to over and over for a light healthy snack of little guilt. Fast and easy; mix in one bowl. Healthy too!

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.

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  • Mash bananas in a large bowl. Add egg; beat until combined. Mix in flour, honey, oil, flaxseed meal, vanilla extract, baking powder, baking soda, xanthan gum, nutmeg, and salt. Fold in pecans. Pour batter into the lined loaf pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.

Cook's Note:

Substitute walnuts for the pecans if desired. Add chocolate chips if desired.

Nutrition Facts

237 calories; protein 3.9g; carbohydrates 32g; fat 11.8g; cholesterol 18.6mg; sodium 301.1mg. Full Nutrition
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Reviews (14)

13 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/12/2019
I've made this twice already, and I'm getting ready to make it again. My family really likes it! I've made no changes to the recipe except to add about 1/3 cup mini chocolate chips. The second time I made it, I had only 2 bananas so I added an eyeballed amount of applesauce, approximately the same as a mushed banana, in place of the third banana. There was no texture change and only a very slight flavor change to the finished banana bread; it was still very good. Today when I make it, I'll have to do the same thing, since again I have only 2 bananas. We live at about 6,300 feet in elevation, and I made NO high altitude adjustments. The gluten-free flour I use is Bob's Red Mill. Read More
(2)
Rating: 4 stars
01/03/2017
At first, I didn't care for this. I thought it was moist and even fragrant, but found the taste to be somewhat bitter and the banana taste was hard to detect. After a friend suggested freezing some slices to be toasted later - wow! I changed my mind. I really enjoyed its second life. Easy to make being a one-bowl mess, this a keeper recipe. Next time, I'll add another banana. Thank you for the recipe. Read More
(2)
Rating: 5 stars
10/14/2019
I made this fantastic recipe but added an extra banana, substituted arrow root for xanthin gum, and added mini chocolate chips instead of nuts. The mini muffin pan was done in 15 minutes at 350. Put four in a bag, making 8 bags and saved the rest for eating warm. We’ll grab them for breakfast or I’ll put them in lunch bags as dessert. Delicious! Read More
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Rating: 5 stars
11/08/2020
I love this recipe! I personally suggest 3-4 bananas depending on how sweet you would like. I like using four. It also takes absolutely wonderful with chocolate chips! I suggest chopping up the pecans. Overall I have used this recipe multiple times and will continue to use it. Love! Read More
Rating: 5 stars
06/15/2020
Turned out great. Added mini chocolate chips and some chopped walnuts, for my family’s preference. Loaf was gone quickly! Read More
Rating: 4 stars
03/12/2020
It was a little thick so I had to add some water. I would make it again. Read More
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Rating: 4 stars
02/14/2021
Pretty good! Moist and not gritty like some Gluten-free recipes can be. Mine did fall apart fairly easily, but you can always eat it with a fork. Would make again. Read More
Rating: 5 stars
08/14/2021
It is very delicious and easy as well. Read More
Rating: 5 stars
08/29/2018
I just made this. Modified as follows: added 1T. gf all purpose flour (for altitude) only used 2 t. regular vanilla. Baked at 355 degrees for 50 min. DN use parchment paper greased the loaf pan. Used scant 1/3 c. walnuts and 1/3 c. choc. chips. It is delish!!! Not too sweet. Great texture rises nicely. Will definitely make again! Yum! Read More