Gluten-Free Banana Bread With Blueberries | At Home With Us | Food52

This tasty take on banana bread just happens to be gluten-free and features brown buttered pecans for crunch and plump blueberries to add freshness and sweetness. And Chef Malcolm Livingston II and his daughter, Elli, are here to prove it's easy enough that you can make it with a five-year-old! GET THE RECIPE ►► https://f52.co/32QyBHK

For more content by Malcolm (and Elli!) follow him @mliving2 on Instagram

Malcolm Livingston II's Butter Pecan Banana Bread with Blueberries
PREP TIME: 10 minutes
COOK TIME: 25 minutes
MAKES: 1 half-sheet tray of banana bread

INGREDIENTS
3/4 cup (175g / 6.2 oz / 1 1/2 sticks) unsalted butter
1 cup (135g) chopped pecans
2 cups (330g) gluten-free flour (I like Bob’s Red Mill 1:1)
1 cup (120g) almond flour
1 tablespoon (14g) baking soda
1 pinch fine sea salt
8 overripe bananas
1 1/2 cups (266g) brown sugar
1 cup (186g) date sugar
2 large eggs
1 tablespoon finely grated lemon zest (from about 1 lemon)
1 tablespoon (14g) pure vanilla extract
3/4 cup frozen blueberries, for topping

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