It took me three “loaves” to use up all of my bananas so I decided that I would do each one differently.  The first banana bread and the second were mostly done like the recipe I posted on my earlier blog, “Nummy” Banana (Nut) Bread (except the first was gluten-free and nut free).  The bread pictured there is the gluten-free loaf I made.  By the time I got down to the third batch I wanted to mix it up.  Genie made a comment about making banana muffins and that got my head spinning.  What if I took some pecans, ground them up and mixed them in with the cinnamon/sugar mixture from Coffee-Cake Muffins?

Instead of making mini-muffins I used my mega muffin pan to create giant ones.  After the muffins cooled, I dipped them in melted butter and then the pecan/cinnamon/sugar mixture.  Here is the result:

My sample muffin tasted SOOOOO good that I brushed melted butter onto the bread then sprinkled the mixture on top.  I decided that next time I’ll pull the loaf out about five minutes before it’s done, brush melted butter on it then coat the top with the mixture so that it bakes in!  YUMMY!

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P.S. I do think it would be better to use either regular-sized muffins or mini-muffins so that you can taste the yummy crust with each bite 🙂

P.S.S. Click here for the gluten-free directions.