Gluten Free Banana Pecan Chocolate Chip Bread

Hey friends!  It’s been very overcast and rainy here the past couple of days, and weather like that always beckons me to the kitchen to start baking.  We had several bananas that were going bad, and for some reason, even though they cost next to nothing, I can’t stand to let bananas go to waste.  I wish I could tell you I was always this diligent about wasting food, but sadly my desire not to waste bananas is stronger than my need to make sure the spinach doesn’t go bad.  However, this strange compulsion resulted in a very tasty banana bread.  Sweet, but not too sweet, with a little crunch to it.  It’s better than most I’ve made.  Enjoy!



  • 3 to 4 mashed bananas
  • 1/3 cup coconut oil (melted)
  • 3/4 cup brown sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup brown rice flour
  • 1/2 cup tapioca starch
  • 1/2 cup sorghum flour
  • 1/4 cup ground flax meal
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthem or guar gum
  • 1 teaspoon cinnamon
  • 1/4 cup mini chocolate chips
  • 1/4 cup chopped pecans


Preheat oven to 350 degrees.  Combine wet and dry ingredients separately, then combine together.  Spray bread pan with nonstick cooking spray and then lightly dust with flour (I used rice flour) and pour batter in.  Bake for 50 minutes to an hour, whenever the middle is done (which is always the tricky part about banana bread for me, but this one turned out perfectly).  Let cool (if you can) and devour.


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