Gluten-Free and Allergen-Free Banana Bread Recipe - Breads from Anna

Gluten-Free Banana Bread Recipe

« back

recipe by


Many people have described our Gluten-Free Banana Bread as just like their grandmother's. It is moist and has a genuine banana flavor that comes from pure bananas, with no added flavoring.  This recipe is:

  • Free from gluten, yeast, corn, dairy, soy, nuts (including peanuts), and rice.
  • Kosher Parve
  • Can be made egg free! (see bottom for directions)

YIELD: (1) 8 ½ x 4 ½ in. loaf pan, 4 mini loaves, or approximately 24 muffins



  • 1 package Breads from Anna Banana Bread Mix 
  • 2 jumbo eggs
  • ⅓ cup oil 
  • 3 ripe medium bananas pureed in a food processor or blender 
  • (approximately 1 cup)
  • ⅔ cup chopped nuts (optional)



  1. Preheat oven to 350 degrees. Set rack to center. 
  2. Grease 8 ½ x 4 ½ in. loaf pan.
  3. In a medium-sized mixing bowl, mix all wet ingredients until creamy 
  4. Add Breads from Anna Banana Bread Mix and stir until well blended, then fold in chopped nuts (optional)
  5. Spoon batter into prepared pan and bake for 1 hour, or until center tests clean with a toothpick or knife.
  6. Let cool in pan 1 hour before slicing.



  • To make muffins, fill standard muffin tin cups ⅔ full and bake at 350 degrees for 20-25 minutes. Makes approximately 24 muffins. 
  • To make mini loaves, spoon batter into four mini loaf pans and bake at 350 degrees for 30 minutes. Let cool 1 hour before removing. 
  • If avoiding eggs, leave the egg out altogether and bake the mix into muffins. Using an egg replacer will render a gummy texture. 
  • If using olive oil, a light olive oil is recommended for best results.
  • Also makes zucchini bread, muffins, banana pancakes and other great delights.

Showing 1 - 0 of 0 comments

Leave a Reply

All fields are required. We won't spam you!