Many people have described our Gluten-Free Banana Bread as just like their grandmother’s. It is moist and has a genuine banana flavor that comes from pure bananas, with no added flavoring. This recipe is:
- Free from gluten, yeast, corn, dairy, soy, nuts (including peanuts), and rice.
- GMO FREE CERTIFIED™
- Kosher Parve
- Can be made egg free! (see bottom for directions)
YIELD: (1) 8 ½ x 4 ½ in. loaf pan, 4 mini loaves, or approximately 24 muffins
INGREDIENTS:
- 1 package Breads from Anna Banana Bread Mix
- 2 jumbo eggs
- ⅓ cup oil
- 3 ripe medium bananas pureed in a food processor or blender
- (approximately 1 cup)
- ⅔ cup chopped nuts (optional)
DIRECTIONS:
- Preheat oven to 350 degrees. Set rack to center.
- Grease 8 ½ x 4 ½ in. loaf pan.
- In a medium-sized mixing bowl, mix all wet ingredients until creamy
- Add Breads from Anna Banana Bread Mix and stir until well blended, then fold in chopped nuts (optional)
- Spoon batter into prepared pan and bake for 1 hour, or until center tests clean with a toothpick or knife.
- Let cool in pan 1 hour before slicing.
TIPS AND VARIATIONS:
- To make muffins, fill standard muffin tin cups ⅔ full and bake at 350 degrees for 20-25 minutes. Makes approximately 24 muffins.
- To make mini loaves, spoon batter into four mini loaf pans and bake at 350 degrees for 30 minutes. Let cool 1 hour before removing.
- If avoiding eggs, leave the egg out altogether and bake the mix into muffins. Using an egg replacer will render a gummy texture.
- If using olive oil, a light olive oil is recommended for best results.
- Also makes zucchini bread, muffins, banana pancakes and other great delights.
