There’s a chance I had two brown bananas in my freezer since at least last June just waiting on me to make them into banana bread (true story.) The good thing is that I never let another banana go brown all year because of the guilt I carried about the two frozen brown ones I already had. What would I do with even more brown ones if I couldn’t make the first two into banana bread? Life’s purpose for my two frozen brown bananas finally manifested when I was asked to use our new GF Muffin Mix to make Banana Bread! They were not grown and harvested in vain!
Don’t tell our Millet Grits, but the new GF Muffin Mix is giving them a run for their money as my favorite BRM product. You may have seen my post on Tropical Getaway Muffins. I’ve made some other muffins at home too (cocoa cayenne, for instance) that I’ve loved and I’m beginning to think it might actually be impossible to make poor muffins with our magic Muffin Mix.
To no one’s surprise, this Banana Bread is just about foolproof too. Once again, all you do is put all the ingredients in a bowl, mix, pour, and bake. Only 1 measuring cup required! I pulled my bananas out of the freezer to thaw, walked the dog for a while, and came back to soggy but mostly thawed bananas that were ready to go into the counter top mixer bowl along with everything else (counter top mixer not needed! You can make it with a hand mixer for sure!) I didn’t even mash the bananas first but I probably should have, especially if I were using a hand-held mixer. I seriously loved that I didn’t have to measure anything but the water. I didn’t use walnuts or any other mix-ins this time, so when everything was combined, I poured into a pan and baked.
I learned this really great trick for getting the bread to come out of the pan: I used a paper towel to spread avocado oil around a glass loaf dish, then I sprinkled some of our Gluten Free 1-to-1 Baking Flour around the corners, edges, and sides and knocked the dish to get the flour to coat the pan. Having that flour dusting makes the bread come out super easily!
The verdict: SUPER moist, super easy, delicious banana bread! I ate a slice warm with huckleberry jalapeno marmalade (because you can find that sort of thing in Portland!) and then sliced and froze the rest for quick breakfasts on the go. I’ll make the bread again but I think I’ll add mix-ins next time: nuts or dried cherries or baking spices perhaps? Maybe apples? Peanut butter? My mind is racing. Leave a comment on this recipe telling us what you did!
Banana Bread (Gluten Free)
Servings: 12 servings
Prep Time: 15 minutes | Cook Time 50 – 60 minutes
- 16 oz pkg Gluten Free Muffin Mix
- 1/2 cup Water
- 2 Bananas, mashed (about 1/2 cup)
- 2 Eggs
- 1/4 cup Walnuts, toasted (optional)
Preheat oven to 350°F and grease an 8×4-inch loaf pan.
In a bowl, combine Gluten Free Muffin Mix, water, mashed bananas, and eggs and mix until well combined. Stir in walnuts, if using.
Transfer batter into the prepared loaf pan and bake until a tester inserted into the center comes out clean, about 50 – 60 minutes. Let cool for 10 minutes before removing from pan.