This recipe truly makes the best easy gluten free banana bread. One reason it’s so great is because it’s so darn simple. You may have noticed I have easy recipes on the brain recently (have you seen my new Easiest Gluten Free Dessert recipe? WOW). Well, this one falls into that category, too.
If you’re busy, sleep-deprived, never have enough time, aren’t confident in your measuring skills or just want to know it’s going to turn out great, this recipe is for you.
Seriously, you just use my gfJules Gluten Free Muffin Mix, add banana and a couple other regular ingredients you already have on hand, whip it up and like magic, you get the best gluten free banana bread ever.
Just look at the crown on this gorgeous bread! No sinking, just light, airy, moist and delicious bread that would fool any gluten-free skeptic.
And yes, in answer to the inevitable question. This recipe also makes incredible gluten free banana bread muffins!
If you don’t happen to have my award winning mix on hand, you can still whip up a fantabulous loaf of homemade gluten-free banana bread with my gfJules Flour – hop to that from-scratch recipe here.
But I’m not gonna lie: this recipe using my mix is so easy and did I mention like magic? I’m in love!
Once you see how easy this bread is with my mix, you’ll want to check out all the other great recipes you can make with it, like zucchini bread, cranberry-walnut muffins, blueberry muffins, lemon-berry muffins, pumpkin muffins, and of course, banana muffins.
Stock up by grabbing a 4-pack of muffin mixes and you save money every day on something you know you’ll use and love.
Happy baking!
If you try this recipe and love it too, please leave a 5-star review and any recipe notes to share!
Best Easy Gluten Free Banana Bread:
Best Easy Gluten Free Banana Bread
The best way to get soft, moist, flavorful gluten free banana bread or muffins any time you crave them is with this easy mix and recipe!
Ingredients
- 1 gfJules™ Muffin Mix
- 1/2 cup +/- granulated sugar (may use more or less, to taste - for reference, my mix already contains approximately 1/4 cup sugar)
- 1/2 cup butter or vegan butter (e.g. Earth Balance® Buttery Sticks)
- 2 eggs plus 1 egg white (or favorite non-fruit egg substitute like flaxseed meal + water)
- 1 mashed banana (= 1/2 cup)
- 1 tsp. pure vanilla extract (optional)
- 1/2 cup buttermilk (or 1 Tbs. lemon juice plus enough of your favorite milk to total 1/2 cup)
- 1/4-1/2 cup chopped pecans or walnuts (optional)
Instructions
Preheat oven to 350°F or 325° F convection.
Oil and lightly flour with gfJules Flour one 8.5 x 4.4 loaf pan AND one mini loaf pan or two muffin cups; OR use one larger 9 inch loaf pan.
Cream butter and sugar, whipping until light and fluffy. Add eggs and blend until integrated. If making non-dairy buttermilk, add 1 tablespoon lemon juice to a liquid measuring cup, then add enough non-dairy milk to total 1/2 cup. Allow the mixture to stand while mashing and measuring the banana.
Mash one large, ripe banana and measure to be sure it equals 1/2 cup, but no more. Add part of another banana if necessary. (In quick bread recipes like this one, it’s important not to add too much fruit, as it can make the bread too dense and heavy and can cause it to remain un-cooked in the middle.)
Add mashed banana and vanilla extract to the sugar mixture, then add buttermilk alternately with gfJules Muffin Mix and mix well, beating one minute after blended. Stir in nuts, if using.
Pour batter into the large loaf pan, filling 2/3 full; add remaining batter to mini loaf pan or muffin tins.
Bake large loaf for 60 minutes, or until a toothpick inserted into the center comes out clean; bake mini loaf pans 30 minutes; bake small muffins 15-20 minutes; bake extra large muffins 20-25 minutes.
The bread will be lightly browned and should spring back to the touch. If using convection, turn bread around half-way through the bake cycle to keep it rising evenly, and check for doneness 5 minutes before the times listed above, as breads tend to bake faster with convection.
Remove to cool on a wire rack for 15 minutes, then run a butter knife around the inside of the loaf pans and invert gently to remove the bread. Store in zip-top bags or tupperware containers on the counter, not in the refrigerator.
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Have you ever tried baking bread, muffins or other bake goods in a crock, electric, or a Dutch Oven on top of the stove? If so, do you have some advice on the process? The outer glass in my oven door fell out of my GE electric stove last October. I can’t find a supplier with the replacement glass. It has been on backorder since then. GE told me not to use the oven without replacing the outer glass.
Hi Trevor, so sorry to hear about your oven! I’ve been without an oven before and it’s no fun! I haven’t actually tried baking on the stovetop, but now you have me intrigued! What I did while without an oven was to use my grill, toaster oven/convection oven and microwave. If you search “grilled” on my site, you can find some great recipes for pizza and such using the grill. I also baked brownies 🙂 The key was keeping the pan off the grill grate itself, so just putting a pan between the pan I was baking in and the grill grate, then closing the grill so it baked like an oven. Also, search for microwave recipes like mug cake on my site. Hopefully that will help get you through!
~jules
Hi Jules, made grammas best banana bread today. FABULOUS!! Did not know the trick of not too much fruit. I loved it! NOw I have to get an order in for more flour etc.,
thanks for all your hard work. I can’t find a banana cake recipe. Am I missing it somewhere.
thanks again!!
That’s wonderful to hear, Vicky! And you are so very welcome for the recipes and flour — I’m just glad when I hear that people are loving them and putting them to good use!
Regarding gluten free Banana Cake, I have a delicious recipe for one in my first cookbook, Nearly Normal Cooking for Gluten Free Eating. ENJOY!
~jules
I made these, but I used brown sugar, as is my usual with banana bread. They turned out great. Good recipe. Thanks~
Wonderful to hear!!! Happy baking!
~jules
Yum! Banana bread is a breakfast staple at my house. The tip about not using too much fruit in a quick bread recipe explains a lot. Thanks so much!
Sure thing, Leslie! Happy to share any helpful tips I can!
~jules
Hi Jules
I have several cans of cookie mix — can I use this to make muffins or a loaf ?
Thank you
Hi Linsey, the cookie mix is really to make Toll House style cookies or bars – you can follow the recipe here to bake it as bars, if that helps: https://gfjules.com/recipes/chocolate-chip-cookies-or-bars/
Enjoy!
~jules
How can you make the recipe with Jules GF flour?
Hi Ruth, I recommend using this Grandma’s Banana Bread recipe if you’re baking from scratch with my gfJules Flour instead of using my muffin mix.
Enjoy the recipe!
~jules
I tried this, a bit concerned because it was so simple. It is OUTSTANDING. My son and his family (not GF) were here and loved it. In fact I sent home a muffin mix pack and the recipe with them.
On the other hand….I tried it in the bread machine and it did not work well. Never really cooked in center. Used quick bread and when it was so soggy baked another hour in the machine. Still not useable. Any hints?
Can this receipe be made in Zoirushi bread machine ? If so what cycle and order to put into pan? Thx
Hi Gloria, you should be able to make this in the Zojirushi using the quick bread setting. Review the manual for order of ingredients for quick breads. Let me know how it turns out!
~jules