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Banana Bread

Banana Bread

Banana Bread

By Rachel Kay


  • 2 cups Pre-Leavened Flour (I used Pamela’s Ultimate Baking and Pancake mix, but you can use anything that you feel comfortable with)
  • 2 tsp Ground Cinnamon
  • 2/3 cup Brown Sugar
  • 1/2 cup Milk (cow, goat, soy, rice, etc)
  • 2 Eggs or Egg Replacement
  • 3 tbsp Oil
  • 2 Medium Bananas, mashed
  • optional: 1/2 cup chopped nuts or chocolate chips
  1. Preheat oven to 350ºF. Spray a 5″ by 10″ bread pan with non-stick cooking spray, or approximately 15 muffin tins. Line the bread pan with parchment paper (NOT wax paper), allowing it to overhang the edges of the pan.
  2. Mix flour and cinnamon together in a large mixing bowl. Stir in the brown sugar and create a well in the center of the flour. Place the liquid ingredients (NOT including the mashed banana) into the middle of the well and stir until well combined.
  3. Add the mashed bananas to the mixture and incorporate completely.
  4. If you are choosing to add chopped nuts or chocolate chips (or whatever strikes your fancy) mix them in now.
  5. Spoon the batter into the prepared bread pan or muffin tins and smooth the surface.
  6. Bake in a preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out cleanly.
  7. Remove the loaf or muffins from the oven and let cool for 5 minutes before

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