Banana Bread

Average Rating 5 from 20 ratings

Our original Banana Bread recipe that everyone loves! This delicious and satisfying banana bread is made with our Baking & Pancake Mix!

Banana Bread

Banana Bread


  • 4 TBSP butter, melted
  • ½ cup sugar or honey
  • 2 eggs, beaten
  • 1 cup banana, mashed
  • 1¾ cups Pamela's Baking & Pancake Mix
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • ½ cup nuts (optional)


Preheat oven to 350°.

Beat together butter, sugar or honey, eggs and banana. Add remaining ingredients and mix together. Pour into a greased 8" x 4" or 9" x 5" loaf pan. Bake for 1 hour, or until an inserted toothpick comes out clean.

© Pamela's Products, Inc.

55 Reviews or Comments for Banana Bread

  1. Dan October 21, 2014 at 9:23 am #

    I made muffins with this recipe and added chocolate chips and walnuts….my family loved it.

    Recipe Rating: 5
  2. Rachel November 6, 2014 at 10:46 pm #

    It came out really great! I used 5 bananas and added another table spoon of butter, the bread came out moist ! 50 minutes in the oven was enough !!

    Recipe Rating: 5
  3. Cristina November 21, 2014 at 3:21 pm #

    Could I make this with your all purpose flour?

  4. Kay November 28, 2014 at 8:19 am #

    This recipe tops the one we have used for years, with regular flour. I made a double batch yesterday for our family Thanksgiving dinner – it wasn’t enough! This morning, I made batches! It is incredible. We are on day one of gluten free, and this was recipe was a real encouragement as to what lies ahead. Thank you!!

    It deserves more than 5 stars!

  5. Sheila December 4, 2014 at 6:48 am #

    I have used this recipe for quite awhile and love it. I’ve taken it to many gatherings and nobody even knows it is gf! I substitute coconut oil for butter and it turns out great also. I usually double the recipe and make one with coconut flakes and do the other either plain or chocolate chips! Lots of options and very good!

    Recipe Rating: 5
  6. Ruth December 30, 2014 at 3:35 pm #

    Can your bread mix be used for this recipe without modification?

    • Pamelas Customer Service December 31, 2014 at 10:48 am #

      HI Ruth –
      They are 2 different mixes and this recipe was specifically formulated for the Baking & Pancake mix. We do have a Banana Bread recipe for the Artisan mix, if you search “Banana Bread” in our recipes you will see it.
      You can also try using a traditional wheat recipe and swapping the wheat flour for the Bread mix – you will need to experiment and see what works best for you!
      Denise, Customer Service

  7. Linda zade January 2, 2015 at 5:41 pm #

    Just made for 1st time will not be last good flavor texture warm with butter really good

  8. Fernanda January 10, 2015 at 8:19 pm #

    Love, love, love this recipe!

    Recipe Rating: 5
  9. Linda January 18, 2015 at 10:00 am #


    Recipe Rating: 5
  10. Tam March 13, 2015 at 3:10 pm #

    My family loves this recipe, and it is easy to change the banana to other fruit, depending on what we have on hand.

    Recipe Rating: 5
  11. Catherine April 7, 2015 at 12:33 pm #

    We can’t believe this banana bread is gluten-free, yet tastes marvelous. My oven bakes hot, so I only bake it for 45 minutes. Wonderful recipe!

    Recipe Rating: 5
  12. deborah April 20, 2015 at 6:38 pm #

    How will this freeze?

    • Pamelas Customer Service April 21, 2015 at 11:43 am #

      Hi Deborah –
      After it is baked, wrap it air tight and it will freeze nicely!
      I hope this helps.
      Denise, Customer Service

  13. Leslie May 16, 2015 at 11:06 am #

    I love this recipe .I’ve,made it dozens of times and the banana bread has always come out of the oven perfect. Plus it freezes nicely. I sometimes add a little Indian twist; ‘Chai spiced banana bread’. If you don’t have vanilla but have these spices this works really well; add 1/8 tsp. gr, clove, 1/8 tsp. nutmeg, 1/2 tsp. ginger, 1 tsp. gr. cardamon, 2 tsp cinnamon.( If you happen to have cashew halves in the pantry after you make the batter per this recipe plus the chai spice mixture and pour it in the loaf pan, Stud the top of the loaf with cashew halves flat side down across the center of the loaf lengthwise, it’s pretty. Cashews are used a lot in Indian cooking, and if you are making more than one type of banana bread at a time you will know that these are the ‘Chai spiced banana bread.’)

    Recipe Rating: 5
  14. zivar amrami August 9, 2015 at 6:12 pm #

    i love this as a basis for recipe!i sub out butter for coconut oil, use four or five medjool dates instead of sugar and add another banana plus a teaspoon of scotch for depth of flavor and chia seeds for some crunch. its perfect and so moist.

    Recipe Rating: 5
  15. Elaine leet August 10, 2015 at 2:36 pm #

    The flavor is excellent and I wouldn’t know it was gluten free except for making it myself. 1 Question: the bread didn’t rise much. I used a regular loaf fan approx 4″X10″. Shouldn’t the loaf be more than 2″ tall?

    Recipe Rating: 4
    • Pamelas Customer Service August 20, 2015 at 9:06 am #

      Hi Elaine –
      Try using an 8×4, or a 9×5 for optimal rise.
      I hope this helps!
      Pamela’s Customer Service

  16. Mary Jane Reid August 30, 2015 at 4:26 pm #

    I use this recipe and add a half cup each of dried cranberries,golden raisons and sweetened nuts [pecans or walnuts].Every one that taste this raves about it.I have also made muffins just bake about 25 minutes.

  17. Kelly September 8, 2015 at 9:57 am #

    I just got a gluten free bread machine i was wondering if you can use this recipe to make in it or do you have a recipe for it

    • Pamelas Customer Service September 8, 2015 at 11:30 am #

      Hi Kelly –
      This recipe is for oven baking. You can try finding a traditional wheat recipe for Banana Bread, and swapping the wheat flour for our Baking & Pancake mix.
      I hope this is helpful.
      Denise, Pamela’s Customer Service

  18. Marta September 13, 2015 at 4:13 am #

    Can this recipe be prepared without eggs? An alternative?

    • Kelly January 9, 2016 at 11:45 am #

      I used Energy Egg Replacer (plus added extra 1/2 tsp guar gum).

  19. Bernadette November 29, 2015 at 8:31 am #

    Perfect every time….with or without walnuts!!Thank you Pamela’s for providing a truly delicious gluten free banana bread recipe.Look forward to trying your other recipes as well!

    Recipe Rating: 5
  20. Phil January 24, 2016 at 7:49 am #

    Delicious. However, I advise use an extra banana and a TBSP extra butter.

  21. Dee Burr January 25, 2016 at 11:45 pm #

    we are just now going gluten free and so far love this product. We also need to go sugar free. Can stevia be substituted for the sugar. And do you have a nutrition count for this as written. Cooking for a diabetic.

  22. Romie February 12, 2016 at 6:05 pm #

    Excellent banana bread! To echo some of the other reviewers, I added extra banana and nuts. I successfully substituted melted Earth Balance for the butter. Yummmm!

    Recipe Rating: 5
  23. DebMM March 20, 2016 at 5:24 pm #

    I love this recipe. Mine comes out a bit more darker than the photo but it is delicious. I double the vanilla for a more intense flavor. I bake this bread the night before our vacation and take it on the plane with us so I have a quick breakfast in our timeshare villa. We just pop it into the refrigerator.

    Recipe Rating: 5
  24. Amanda Biddle April 19, 2016 at 6:59 am #

    Could you use Pamela’s bread mix with this, and 2 flax or replaced eggs?

    • Pamelas Customer Service April 21, 2016 at 11:10 am #

      Hi Amanda,
      This recipe is formulated for the Baking & Pancake Mix. Our Bread Mix is formulated for yeast bread recipes mainly.

  25. Jen May 13, 2016 at 8:45 pm #

    Our family loves this recipe even more than our recipe with wheat flour. No one ever even knows that it’s GF. We add more banana than the recipe calls for.

    • Angel August 16, 2016 at 8:18 am #

      Even my anti-gluten free parents love this recipe. Just don’t tell them! LOL

  26. lisa May 22, 2016 at 10:21 am #

    So moist and yummy!

    Recipe Rating: 5
  27. Rose June 23, 2016 at 3:12 pm #

    I Absolutely love this recipe…I use 1/4 cup honey and 1/4 cup maple syrup as my sweetener and I love the rich flavor!!!!

    Recipe Rating: 5
  28. Melinda July 10, 2016 at 2:57 pm #

    I made this banana bread recipe and it was delicious! Even better with walnuts added.

    Recipe Rating: 5
  29. Angel August 16, 2016 at 8:17 am #

    So moist and so yummy! My hubby says it’s better than my Gramma’s old family recipe!

    Recipe Rating: 5
  30. Moneek September 17, 2016 at 6:51 pm #

    This recipe is the best!!! I love making everything with this mix! I followed the recipe exactly but made muffins instead of a loaf. They were done in 20 minutes and they were perfect! Thanks!!!

  31. Beth January 5, 2017 at 9:16 pm #

    Tonight I took muffins with applesauce and honey out of oven a minute early. Still very, very good on the two which needed more time. I will have to try it with bananas but guarantee you will wait for less snow on roads and I made do with what I had!! FYI: I need to stay gluten free but come from family with decades of Celiac. I always recommend Pamela’s flours especially upon finding “the wheel’s spinning stare” new to gluten free overwhelmed people in stores. Your flours are so close to mixes Mom made. Originally just rice, Mom had to grind flour back in the sixties. She was thrilled last year she was alive in 2009 that more options were coming on the market but made sure I knew you also need to eat healthy and don’t overdo the baking just because you can or buy products to make sure you still eat well rounded. I ate normal for years but always paid until decades went by it got worse so know what to do but just didn’t have the experience Mom did that even St. Jude’s called her for recipes when just learning from people about how parents were cooking for their Celiac kids. Mom would have loved all the options we have in flours even after 2009 in markets!!

  32. Micheddy January 21, 2017 at 2:53 pm #

    This is awesome! I made muffins, some with chocolate chips and some topped with coconut. They’re so light, fluffy, and completely scrumptious.

    Recipe Rating: 5
  33. Danara January 26, 2017 at 6:55 am #

    Can this be made with both the gluten free grain free & gluten free sprouted versions of the pancake mix?

    • Pamelas Customer Service January 26, 2017 at 8:49 am #

      Hi Danara
      This recipe was formulated for the Baking & Pancake Mix. Our sprouted pancake mixes were not formulated to be baking mixes, so we have tried this recipe with those products. If you do try it, please let us know how it goes!

  34. Tina March 1, 2017 at 9:34 am #

    This is the best banana bread ever! I have made it with and without add ins like chocolate chips, walnuts, or craisins. It’s great all ways. I do use grown sugar instead of white sugar, and it’s delicious.

  35. Randi March 24, 2017 at 6:22 am #

    We are egg free too – can I make this recipe using applesauce as the egg? He doesn’t do well with flax and energ-e replacer makes things gummy. I am needing to find a good muffin recipe that is GF and egg free 😢

  36. Candy April 25, 2017 at 11:26 am #

    How long should muffins bake? I added an extra banana (3 total) and one small avocado. I also like extra cinnamon!

  37. Raj May 26, 2017 at 4:25 pm #

    If you bake it for 1 hour it gets over cooked. I did it for 44 min and it was perfect.

    Recipe Rating: 5
    • Sarah August 3, 2017 at 7:05 pm #

      I agree completely. I have noticed that my oven tends to bake things much further than it should if I follow the suggested time. Maybe we have the same oven, Raj! 😉

  38. GMa November 27, 2017 at 11:48 am #

    Love this recipe!! I make it for festive Christmas get-togethers and add walnuts and fresh cranberries. I get lots of compliments and many people asking for the recipe. No one believes that anything that tastes this good can be gluten-free. Thanks Pamela for your excellent baking products.

    Recipe Rating: 5
  39. LW July 12, 2018 at 7:04 am #

    Should I alter the recipe for high altitude? 8500 ft. I have only made this close to sea level, and it was excellent.

    • Pamelas Customer Service July 12, 2018 at 10:44 am #

      Hi LW,
      We do not test our recipes at higher altitudes, but here are some general high-altitude baking directions which are not recipe specific:
      Decrease water by 1-2 tablespoons
      Increase oven temperature by 25 degrees
      Increase baking time by 5-15 minutes, checking at 5 minute intervals
      Hope that helps!

  40. Meredith August 20, 2018 at 12:38 pm #

    Will 2 1/2 bigger bananas work?

    • Pamelas Customer Service August 27, 2018 at 10:45 am #

      Hi Meredith,
      The recipe calls for 1 cup of bananas.

  41. Jacqueline November 11, 2018 at 12:37 pm #

    I made this for my mom and husband and they devoured it! I used a mix of coconut sugar, xylitol, and honey for the sugar. My mom is an excellent baker and usually is not into gluten free anything, she couldn’t believe this was gluten free and proclaimed that it was the best Banana Nut bread she has ever had, hands down.

  42. Effy January 4, 2019 at 12:02 am #

    This truly is the best recipe, and I use oil instead of butter, however going dairy free means the buttermilk in the mix is now a no-go. Can this baking mix be substituted for your new dairy free pancake mix? Was hoping for more recipes on your website with the new product. Thanks!!

    • Pamelas Customer Service January 6, 2019 at 9:24 am #

      Hello Effy,
      We have not tried it with that mix but we have recipes for Banana Bread with our Bread Mix and All-Purpose Flour Blends. Both recipes are dairy-free.

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