Gluten Free Banana Bread Made with GF Muffin Mix

Gluten Free Banana Bread Made with GF Muffin Mix

Theres 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 couldnt make the first two into banana bread? Lifes purpose for my two frozen brown bananas finally manifested when I was asked to use our new Gluten Free Muffin Mix to make Banana Bread! They were not grown and harvested in vain! Dont 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. Ive made some other muffins at home too (cocoa cayenne, for instance) that Ive loved and Im beginning to think it might actually be impossible to make poor muffins with our magic muffin mix. To no ones 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 one 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 didnt even mash the bananas first but I probably should have, especially if I were using a hand-held mixer. I seriously loved that I didnt have to measure anything but the water. I didnt use walnuts or any other mix-ins this time, so when everything was combined, I poured it 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. Ill make the bread again but I think Ill 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)

Prep Time: 15 minutes| Cook Time 50 - 60 minutes |Yield: 12 servings
  • 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 350F and grease an 8 x 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.  
Bob's Red Mill
January 27 2016

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