Baking Instructions

• Adjust the oven rack to the middle position, pre-heat the oven to 375ºF (190ºC) and line a loaf baking tin with parchment/baking paper.
• In a large bowl, combine the mashed bananas with lemon juice, then add the melted vegan butter, light brown sugar, vegan yoghurt, and vanilla. Whisk everything together until well combined.
• In a separate bowl, whisk together the plain gluten free flour blend, baking powder, baking soda, xanthan gum, salt, cinnamon, and nutmeg.
• Add the dry ingredients to the wet, and whisk well until you get a smooth batter with no flour clumps.
• Fold in the chopped toasted pecans until they're evenly distributed in the batter.
• Transfer the batter into the prepared loaf tin and smooth out the top. Scatter reserved chopped pecans over the top if desired.
• Bake in the pre-heated oven for about 1 hour - 1 hour 10 minutes, or until well risen and an inserted toothpick comes out clean.
• Allow it to cool in the loaf tin for about 10 minutes, then transfer it onto a wire rack to cool.
• The banana bread is best served warm or cooled completely to room temperature.