Hello and thanks for clicking through to this gorgeous gluten free Banana Pecan Crumble Loaf recipe. I’m absolutely in love with this loaf recipe and have now made it eight times!! The original recipe popped up on my social media feed and I’ve changed it to suit my taste and texture preferences, I do love a good crumble and adore pecans. The great news is that I’ve actually written down the changes and final recipe, which is a miracle if you ask my mum and friends. I’ve kept the rapadura (or coconut sugar) for a crispy crumble but feel free to substitute with Truvia brown or another sugar free brown sugar to further reduce the sugar content of the loaf recipe.
As I love to use just one bowl I’ve listed the ingredients in order of adding to the bowl. You will still need a cutting mat to chop and mash the banana. I usually just pop the bowl on top of the electric scale and add from top to bottom, mix and pour. Easy and so quick!
Now just before you query the look of my photo below, one of my teens doesn’t like nuts so I’ve left one end pecan-crumble free for her!
Banana Pecan Crumble Loaf Ingredients Prep
310g (4 medium) “very ripe” bananas, mashed
80g macadamia oil
170g rice malt syrup
10g vanilla extract
(pop a strainer over the top of the bowl)
60g almond meal
1/4 teaspoon xanthan gum
(add to mini food processor or hand chop and mix)
50g coconut or rapadura sugar
Method: Now it’s time to bring it together!
Preheat your oven to 170 degrees fan forced. Grease and line a long loaf tin (25cm L x 7cm H). If you have the standard size shorter & wider loaf tin it will work, it will just take longer to cook in the centre.
Combine your wet ingredients into a bowl. Pop a strainer/sieve over the top of the bowl and add the dry ingredients, pushing through the dry ingredients with a spoon moving back and forth. Tip in any leftovers.
Combine and pour batter into prepared loaf tin. Process topping with mini chopper. Tip on top of the loaf (leaving and end free if you have a picky teen!) and use a knife or something long to swirl through the crumble into the bottom of the batter. OR if you would just prefer it on top lightly press the crumble into the batter.
Bake for 35-40 mins or until a skewer comes out clean from the centre. Remove from tin and once cooled serve fresh with lashings of butter. This loaf keeps well on the benchtop for 2-3 days. If there are any leftovers that that point it also freezes well.
Delish! Happy Baking, Mel