Quick & Easy Banana Bread
Average Rating:
5 / 5, 5 votes

Servings: 16
Prep Time: 20 Minutes
Bake/Cook Time: 60 Minutes


Banana Bread
1 1/2 cups Authentic Foods Multi-Blend Flour
1 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Cinnamon
1/8 teaspoon Nutmeg
2 eggs
1 1/2 cups mashed bananas (4 or 5 bananas)
1 cup Sugar
1/2 cup oil
1/4 cup Chopped Walnuts (optional)

Crumb Topping (Optional)
3 tablespoons Authentic Foods Multi-Blend Flour
1/4 cup Packed Brown Sugar
2 tablespoons Butter
1/3 cup Chopped Walnuts


Banana Bread
Preheat your oven to 350 degrees F.  Grease a large bread pan.  Set aside.

In a medium bowl, combine eggs, mashed bananas, sugar and oil.  Then set this mixture aside.  In a large bowl, combine dry ingredients: Authentic Foods Multi-Blend Flour, baking powder, baking soda, cinnamon, and nutmeg.  Using an electric mixer slowly add the egg mixture into the dry ingredient mixture until fully combined.  Then add in the 1/4 cup of walnuts, if desired.  The batter will be slightly lumpy.

Pour the batter into the bread pan.  Add the crumb topping on top of the batter and slightly pat the crumbs into the batter so the crumbs will bake into the bread, just a little bit.  Bake the bread in the oven for 55-60 minutes.  The bread is ready when you stick a toothpick or utensil in the middle of the banana bread and no batter sticks to either the toothpick or utensil.  Cool for 20-30 minutes.

Crumb Topping(Optional)

In a medium bowl, combine Authentic Foods Multi-Blend Flour and Brown Sugar.  Using an electric mixer, mix in the 2 tablespoons of butter.  Mix until there is a course crumb consistency.  Then mix in the chopped walnuts.



Reviewed on 3/27/2013 by Kathleen
I made this today & just had a taste- very good!! I think it's right up there with my best regular gluten laden banana breads. I did sub a small container of applesauce as I only had 3 bananas- the bread is moist & sweet & I like the crunch from the topping. Will definately make it again- thank you !

Reviewed on 4/18/2013 by Erin
I've made this recipe five or six times -- absolutely love it. I'm an avid baker, and I still bake wheat flour cakes and breads, including a five-star Martha Stewart banana bread. My family likes this one better (and everyone can eat it, big bonus). I double the cinnamon and nutmeg, and omit the crumb -- just to cut down the sugar a tiny bit. I'm bringing this bread, in muffin form, to a morning gathering tomorrow and won't bother telling anyone it's GF. No need to apologize with this recipe. It's really great!

Reviewed on 8/18/2014 by Mark
Easy to do, quick, and this really tastes great. Can't tell it's gluten free from the taste, texture and looks. First timer doing this recipe but it will not be the last for sure. I might not do the crumb topping next time to check the difference because it's pretty sweet. I'm allergic to nuts so I omitted them on the crumb mixture so this could be why it is sweeter than with the nuts.

Reviewed on 9/20/2015 by Cora
Great bread. I didn't have a bag of AF flour blend, but the recipe worked well with my own. Cooking time was spot on, and my larger metal loaf pan was the correct size.

Reviewed on 7/25/2019 by Vivian
This is a fantastic recipe and I use it exclusively. Since I now live in Australia and Authentic Foods flour blend is not available here I have to concoct the recipe using what I can find here but the recipe turns out a dream no matter what. Here I use a gluten-free blend for half the mix and then use buckwheat for the other half--so it is 3/4 C. gluten-free flour mix and 3/4 C. buckwheat--and I also double the spice as one of the other posts suggested--and please believe me--it is fabulous. Are there any plans to bring Authentic Foods to Australia???? Please??

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