King Arthur Baking Banana Bread + Muffin Mix, Gluten Free
16 ounce
The best gluten-free banana bread you'll ever bake, in an easy-to-use mix. We believe in food that's delicious and that you can feel good about, so we start with the best ingredients around to make a moist, superior banana bread with the classic flavor you love. Our mixes are carefully crafted in our test kitchen through meticulous taste-testing (it's a tough job, but we're up to the challenge!) and blending to replicate our favorite recipes. The result? Mixes that make the finest gluten-free baked goods around. Simple ingredients, reliable results, and deliciousness that everyone can enjoy!
Our Recipe for Gluten-Free Banana Bread: You'll Need: 1 stick (8 tablespoons) melted butter (To Make Non-Dairy: Use vegetable oil and rice, soy or almond milk) or 1/2 cup oil; 3 large egg; 1 cup milk (To Make Non-Dairy: Use vegetable oil and rice, soy or almond milk); 1 cup chopped nuts, optional. Bakes 1 loaf for 12 muffins. 1. Preheat oven to 350 degrees F. Grease a 9 inches x 5 inches loaf pan, tea loaf pan, or a standard muffin pan. 2. Stir together melted butter or oil, eggs, and milk. Add mix and stir until combined. Add nuts if desired. 3. Pour batter into pan. Bake for 50 to 55 minutes for a 9 inches x 5 inches loaf, 45 to 50 minutes for a tea loaf, or 18 to 22 minutes for muffins. Internal temperature should be 205 degrees F or above when done. 4. Cool in pan for 15 minutes before turning out onto rack to cool completely.
Baker's Tip: For a lower fat version: Reduce oil to 1/4 cup and add 1/2 cup ripe mashed banana. Follow directions above.
Produced on equipment that also processes eggs, milk, soy, and coconut.,Do not eat raw mix, dough, or batter.
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