Gluten-Free Quick & Easy Banana Bread made with baking mix

star rating (31) rate this recipe »
gluten free
Recipe photo
Yield: 1 loaf, about 16 slices.

Recipe photo

This gluten-free banana bread is just as good as the traditional version: sweet and moist. It's perfect as is, or with a smear of cream cheese.

Note: Please read and follow the recipe carefully; it calls for our gluten-free all-purpose baking mix, NOT our gluten-free multi-purpose flour.

Gluten-Free Quick & Easy Banana Bread made with baking mix

star rating (31) rate this recipe »
gluten free
Yield: 1 loaf, about 16 slices.
Published: 06/10/2013


  • 1/2 cup vegetable oil or melted butter
  • 1 cup brown sugar, light or dark, firmly packed
  • 3 large eggs
  • 2 cups mashed ripe banana (about 4 1/2 medium bananas)
  • 2 1/4 cups King Arthur Gluten-Free All-Purpose Baking Mix*
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon, optional
  • 1/4 teaspoon ground nutmeg, optional
  • 3/4 cup chopped walnuts, optional
  • 1 tablespoon sparkling white sugar, optional
  • *Make sure you use our gluten-free BAKING MIX — NOT our gluten-free flour.


1) Preheat the oven to 350°F. Lightly grease a 9" x 5" loaf pan.

2) In a large bowl, stir together the oil or melted butter and sugar.

3) Add the eggs, mixing until well blended.

4) Add the mashed banana, baking mix, baking soda, cinnamon, and nutmeg all at once, mixing until blended.

5) Stir in the walnuts.

6) Spoon the batter into the prepared pan. Sprinkle with sparkling sugar, if desired.

7) Allow the batter to rest 10 minutes.

8) Bake the bread for 45 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning.

9) Continue to bake until the top springs back and a toothpick inserted into the center comes out clean or with a few wet crumbs clinging to it, an additional 20 to 25 minutes.

10) Allow the bread to cool for 10 minutes in the pan. Run a table knife around the edges, turn it out of the pan, and cool completely on a rack.

Yield: 1 loaf, about 16 slices.

Nutrition information

Serving Size: 1 slice (75g) Servings Per Batch: 16 Amount Per Serving: Calories: 210 Calories from Fat: 70 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Cholesterol: 35mg Sodium: 180mg Total Carbohydrate: 33g Dietary Fiber: 2g Sugars: 17g Protein: 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 04/08/2015
  • Tammy from Chilton, WI
  • This recipe is a keeper! The texture is comparable to that of banana bread made with flour like we had been used to. It was the delicious. My kids love it. It was moist and baked perfectly. I substituted a little applesauce because I didn't have enough bananas and of course had to add chocolate chips.
  • star rating 02/25/2015
  • JB from Maryland
  • Great GF recipe and nice rise! My non-GF eaters have no idea and are gobbling it up. Thanks for the tips with baking time--mine was 35 minutes in a King Arthur loaf pan with out foil, 20 minutes with foil in 350 oven. Added 1 tsp vanilla. Will add more cinnamon & spices next time just to get it a bit closer to how I like it. Glad to hear it works for zucchini bread, too!
  • star rating 02/12/2015
  • Amanda from Florida
  • If I make these into muffin or mini muffin, do I still bake it for 45 minutes?
    Bake at the same temperature as listed on the recipe - a mini muffin that's 2 tablespoons batter per cup should be tested after 10 - 15 minutes of bake time. Happy Baking! Irene@KAF
  • star rating 02/10/2015
  • Michele from Radcliff, KY
  • I made this for my daughter who has digestive problems. She does not have Celiac, but other wheat tolerance issues. This recipe is the BEST! I will NEVER look for another gluten free banana bread recipe again. Like other readers, I made these into mini muffins. They are beyond delicious! They freeze well, too! Thank you KAF!
  • star rating 01/16/2015
  • Terry from Vermont
  • I'm pretty sure my family ignores the bananas on purpose, just so I'll make more banana bread. Case in point, I have a loaf resting and about to go in the oven at the moment and now they decide to have a banana. Now that I've used what I needed for the recipe. I've made so many I really don't need to look it up anymore. Thank you for all the wonderful gluten free options!
  • star rating 01/13/2015
  • dianefreeman from KAF Community
  • My hubby was recently diagnosed with a wheat sensitivity - not Celiac but digestive issues from wheat gluten. He was feeling down in the dumps thinking that he could never have any baked goods ever again. Well KAF to the rescue! I baked the Banana Bread exactly as the recipe states and WOW this is a real hit in our household. I will definitely use the baking mix again and will have the confidence to try many other recipes that are published on this site. Also, the feedback that others have left previously was extremely helpful.
  • star rating 12/23/2014
  • Sheldon from Dryden, NY
  • New to gluten free cooking since our three year old granddaughter has been diagnosed with celiac disease. This is a great recipe, easy and delicious. It's recipes like this that help me to know that I will be able to help my granddaughter and keep her from missing out on all kinds of great food.
  • star rating 12/15/2014
  • Eva from Redondo beach, CA
  • star rating 11/03/2014
  • Nicki from Texas
  • This was a good recipe. I cut the sugar down by 1/4 cup and it came out plenty sweet for us. The texture is nice and it's not crumbly like many gluten free items.
  • star rating 10/28/2014
  • Kuanby from Miami, FL
  • Great recipe! I used Virgin coconut oil and substituted the brown sugar for only half a cup of molasses. I also took another reviewer's advice and made muffins instead of a loaf. This cut the baking time down to about 22 minutes. I found it to be plenty sweet using molasses even in such a small amount. I did add a little extra baking soda to account for the acidity of the molasses. Really liked this. I might try substituting some of the flour for oats next time to add a little texture.
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