Tangerine Pecan banana bread - gluten and dairy free

Citrus, banana, pecans - a great combo!

Yield: 1 loaf of banana bread

Author: Brooke McKasson

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Tangerine Pecan Banana Bread

During citrus season, I love getting Noble Juicy Crunch Tangerines. They are so amazingly tangy and sweet and fill my kitchen with that wonderful citrus smell! Use up some of your overripe bananas to make this gluten and dairy free banana bread. Feel free to swap out the nuts, only sprinkle them on top, or omit altogether!

Prep time: 15 MinCook time: 1 HourInactive time: 15 MinTotal time: 1 H & 30 M

Ingredients

• 2 cups all purpose gluten free flour (I used Bob's 1:1)
• 1 tsp salt
• 2 tsp baking powder
• 3/4 cup plus 1 tbsp brown sugar (for sprinkling on top)
• 1 stick (1/2 cup) vegan butter, softened, and a little more for greasing the pan
• 2 eggs
• 3 overripe bananas, mashed
• 1 tsp vanilla extract
• Zest of one tangerine (or orange)
• Juice of 1 tangerine (or orange)
• 1/2 cup plus 2 tbsp chopped pecans (optional)

Instructions

1. Preheat the oven to 350 degrees and grease a loaf pan (approx 5 x 10).
2. Whisk the dry ingredients together and set aside.
3. With a mixer, cream the butter and sugar together - scrape down sides and mix together.
4. With the mixer on low, add the eggs until creamy. Then add the zest, juice, bananas, and vanilla extract.
5. Stir in the dry ingredients with a spoon or spatula until just incorporated.
6. Sprinkle on some more chopped pecans and the tbsp on brown sugar on top.
7. Bake at 350 in center of your oven for approximately 50-65 minutes. Check around the 50 minute mark to see where it stands. You want crumbs on the toothpick, not too sticky. Make sure it's nice and brown on the top!
8. Let cool on a rack or trivet for at least 15 minutes before turning out of the pan to cut. Use a butter knife to loosen the sides if it doesn't want to budge at first.

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