Gluten Free Banana Bread

Welcome friends to my newest post!! I hope you’re as excited as I am to make this absolutely delicious banana bread. My mom has been making this banana bread for years. It’s a recipe she found on King Arthur’s website and has remained faithful to this recipe (with good reason).

Obviously, you will need to prepare in advance for this recipe because it calls for super ripe bananas. Mine are almost black on the outside because I kept them in the fridge to make sure they don’t go bad sitting on the counter… and because I have a tendency to procrastinate…

The recipe is pretty straightforward and very easy to execute. You don’t even need a fancy mixer or any special equipment. as long as you have a fork and a few bowls, you’ll be good.

Let’s get to it babes!

First, melt your butter and then measure out your brown sugar. Make sure you really pack it into the measuring cup like a little snowball to get all the sugary goodness.

Add the brown sugar snowball to the butter bowl a mix it until it is combined.

Next, add all three eggs at the same time and mix it up until its totally combined.

At this point, you should mash your bananas (I used a fork, no special equipment needed) and combine your dry ingredients in a separate bowl.

When you’re ready, put everything into the original bowl and mix until just combined.

You’re nuts. I mean.. add the nuts… the walnuts.

You’re doing great (if your pictures look like mine!!!) Scrape the batter from the bowl to the prepared pan.

Once you have the batter in the pan, sprinkle some sparkling sugar on top for that extra je ne sais quoi. 

Now, don’t get ahead of yourself… let your batter chillax in the pan for 10 minutes before throwin’ it in the oven.

Has it been 10 minutes? Okay, good. Bake it for about 40-45 minutes.

At this point, I decided to go outside and play with some puppies since I had some time to kill. Here are the highlights of our time in the yard:

After your much needed puppy break, check on your naner bread. Place a piece of foil over the top to prevent the bread getting too dark and continue baking for 10-20 more minutes or until a toothpick inserted comes out ALMOST clean.

When it’s done baking, let your homemade banana bread rest in the pan for 10 minutes before removing it to cool completely on a rack.

Voila!! Smear with some cream cheese and enjoy!



½ cup butter (melted)

1 cup brown sugar

3 large eggs

2 cups mashed ripe bananas (about 3 or 4 bananas)

2 ¼ cups King Arthur Gluten-Free All-Purpose Baking Mix

¼ tsp baking soda

1 tsp cinnamon

¼ tsp nutmeg

¾ cup chopped walnuts

Sparkling white sugar


  1. Preheat oven to 350°F and grease a 9” x 5” loaf pan with cooking spray.
  2. In a large bowl, stir together the butter and sugar.
  3. Add the eggs, mixing until well blended.
  4. In another bowl, combine baking mix, baking soda, cinnamon, and nutmeg.
  5. Add the mashed banana, baking mix, baking soda, cinnamon, and nutmeg to wet ingredients and mix until combined.
  6. Stir in the walnuts.
  7. Spoon the batter into the prepared pan and sprinkle with sparking sugar.
  8. Allow the batter to rest for 10 minutes.
  9. Bake the banana bread for about 40 minutes, then place a piece of aluminum foil across the top to prevent over browning.
  10. Continue to bake until the top springs back when pressed and a toothpick inserted into the center comes out with a few crumbs. (about 20 minutes)
  11. Allow bread to cool in the pan for 15 minutes and then allow it to cool completely on a baking rack.

(Banana Bread Recipe)

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