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!
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.
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:
- 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)
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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