Turtle Banana Bread RecipeIngredients:
- 1 cup (115 grams) pecans, toasted and coarsely chopped (optional)
- 1 3/4 cups (230 grams) gluten free all purpose flour mix (King Arthur works beautifully here)
- 3/4 cup (150 grams) granulated sugar or sweetener of choice
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons xanthan gum
- 1 teaspoon ground cinnamon
- 2 large eggs,room temperature, lightly beaten
- 1/2 cup coconut oil, melted
- 4 ripe bananas (approximately), mashed well
- 2 teaspoons pure vanilla extract
- ½ cup toffee chips
- ½ cup dark chocolate chips
- 2 tablespoons coarse turbinado sugar (I use Sugar in the Raw)
- Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position.
- Grease the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. (For added insurance, I place a piece of parchment in the bottom of the pan for easy unmoulding, but it’s only optional) Set aside.
- Place the nuts on a baking sheet and bake for about 4 to 8 minutes, until they are lightly brown and smell wonderfully toasty. Let cool and then chop coarsely.
- In a large bowl combine the flour, sugar, baking powder, baking soda, salt, xanthan gum, cinnamon, and nuts. Set aside.
- In a medium-sized bowl combine the mashed bananas, eggs, melted coconut oil, and vanilla with a large wire whisk or hand mixer.
- Switching to a rubber spatula or wooden spoon, begin combining the wet ingredients (banana mixture) into the dry ingredients.
- Once the flour is almost incorporated, add your toffee and chocolate chips. (Please don’t over mix the batter. You do not want it smooth, just give it one or two turns of your spoon after you can no longer see any ribbons of flour. Over mixing the batter will yield tough, rubbery bread, an absolute travesty.)
- Scrape batter into prepared pan. Smooth the top of the batter gently with the back of a spoon and sprinkle with Turbinado sugar. And into the oven she goes!
- Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 55 to 65 minutes or until bread reads 195 to 205 on a digital read thermometer.
- Unmold after ten minutes, and place on a wire rack to cool. If you can. We always tear into it after 20 minutes or so, but perhaps you will have more reserve. This bread can be frozen.