Makes one of those tiny, half-loaf pans.
| 1 | ripe or very ripe banana, mashed (1½ cups) |
| 4 tbsp | melted butter (or plant butter) |
| ½ cup | applesauce (optional, as a binder and for moisture) |
| ½ cup | sugar |
| ½ tsp | vanilla |
| | |
| 1 cup | Caputo Fioreglut gluten-free flour |
| ½ tsp | baking soda |
| ½ tsp | baking powder |
| ¼ tsp | salt |
| ½ tsp | cinnamon |
| ½ cup | chopped pecans |
1. Preheat oven to 325° Fahrenheit.
2. Grease tiny (half) loaf pan with Pam, butter, plant butter, etc.
3. Mix first ingredient set together thoroughly. The applesauce may may the finished product a little mucky (over wet). I had none on hand and wasn't disappointed, but it might make it less crumbly.
4. Mix second ingredient set together.
5. Mix both recipe halves together and fill the loaf pan. Sprinkle a bit of sugar across the top.
6. Bake at 325° for 60-70 minutes or until a toothpick emerges clean. Remove and cool 10 minutes before removing from pan.
7. Serve hot with whipped cream, glazed cold or just plain cold.