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Sliced banana bread with walnutsIf you have gluten-free guests in town for the holidays, this is a great recipe everyone will enjoy. Serve this moist orange-scented banana bread with eggs or a protein drink to make it a healthy breakfast. Be sure to bake this bread until firm.


¾ cup brown rice flour (plus more for dusting pan)
6 Tbsp millet flour
¾ tsp baking powder
¾ tsp baking soda
½ tsp salt
½ cup firmly packed brown sugar
1-1 ½ Tbsp grated orange zest (2-3 small oranges)
1 cup mashed, ripe banana (about 3 bananas)
2 large eggs
¼ cup canola oil
¼ cup buttermilk
¾ cup toasted pecans, chopped


Preheat oven to 350 degrees. Coat an 8 ½ by 4 ½ 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 extra flour. Do this prep even if the pan is nonstick.

In a small bowl, whisk together ¾ cup brown rice flour, millet flour, baking powder, baking soda, and salt.

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 of the buttermilk. Whisk in remaining flour mixture, followed by remaining buttermilk. Stir in pecans.

Pour batter into prepared loaf pan. Bake on middle rack for 50-60 minutes, rotating pan half way through cooking time. Bake until very firm to the touch (especially towards the center); do not under bake. 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.

Serves 16.

Per Serving: 124 cal, 5 g fat, 3 g protein, 19 g carb, 1 g fiber, 163 mg sodium.

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