First off, I want to apologize for such a poor quality photo – office lighting doesn’t make anything look particularly great. This yummy recipe suitable for breakfast or as a dessert was pulled from Vegetarian Times Magazine. I was super happy to stumble upon this recipe since Sprouts had a sale on nectarines for $.48/lb – I couldn’t pass up that deal. Plus, it’s summer! Nectarines are delicious by themselves or in an icy pitcher of Sangria. Okay, I need to remember it’s only Wednesday – not even close to it being appropriate to jump into weekend mode.
To be quite honest, my baking skills are sub-par and I did not expect this to come out as well as it did. The whole loaf was gone within 2 days. I also feel the need to point out that I was not the only person who inhaled this within that time – I had a little help. 🙂
Banana Nectarine Bread (GF)
Recipe makes 1 loaf or 8 slices
the ingredients:
- 1 cup gluten-free all-purpose flour
- ½ cup sugar
- ½ tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- 1 large egg
- ¼ cup milk
- 1 large banana, mashed
- ¼ cup melted butter
- 3 large nectarines, peeled and pitted, 2 cut into ½-inch dice, 1 cut into 8 wedges each
the method:
1. Preheat oven to 350°F. Coat a 1-qt. loaf pan with cooking spray.
2. Whisk together flour, sugar, baking powder, baking soda, and salt in large bowl. Beat egg in separate bowl, then whisk in milk, followed by bananas and melted butter. Stir banana mixture into flour mixture until just combined. Fold in diced nectarines.
3. Pour batter into the loaf pan. Arrange nectarine wedges in row, smooth side up, down center of each loaf. Bake 30 to 40 minutes, or until toothpick inserted in center comes out clean.
fueled by vegetables 
Holy heaven in my mouth, batman! I’m soooo trying these!
That comment just made my day. Thank you for that!!
Haha you’re welcome 🙂
Totes on my list for things to do this weekend! If nectarines aren’t at the farmers’ market, any other suggestions? I think I might incorporate coconut oil, too, instead of the butter… but just a thought… opening that jar just takes me to tropical places 🙂
I think coconut oil would be amazing in this! My bf doesn’t like coconut (who doesn’t like coconut?) so I didn’t use it this time around– maybe next!
As for the fruit, I imagine that any type of stone fruit would work.. apricots, peaches, plums. I’m thinking of even trying cherries in it next 🙂
Denise, the bread was a HUGE hit! I saw amazing peaches at the farmers’ market, so I used those instead of nectarines. Instead of butter, I used 1 tablespoon coconut oil and 3 tablespoons flax meal, just to continue pumping on the health swing. The bread turned out super moist, easy to get out of the pan to cool, and I’m sure will be a great snack/breakfast/dessert for the next or two (if we’re lucky). I made another with chocolate chips and other things that I will put on my blog. Thanks for the recipe and inspiration!
Sounds really original and yummy!
This sounds delicious! This may be the first gluten free baking that I try! Thanks for sharing!
Now I want sangria!!
Thanks for coming down and meeting me at the Scottsdale Center, when I was there for my class on Thursday. I enjoy your blog!
It was so nice meeting you! I really enjoyed speaking with you 🙂
Yummm! These look & sound really tasty!! A must make! Yummm!
I made this yummyness today & I loved it so much! Yummmm. 😃😃😃
Yay!! So glad you liked it 🙂
Can’t wait for summer to come back so I can try this!