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Easy and delicious gluten free banana bread.

Copycat Banana Bread

*This recipe is from Copykat Recipes blog and was slightly modified. I’m always asked if RylieCakes baking mixes can be used in other recipes and the answer is: HECK YES! So every now and then I like to use our baking mixes in someone else’s recipes just to show how easy it can be 🙂

Yield: One 9-by-5-inch tasty loaf



  • 8.75 oz Cake Mix
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ tsp cinnamon
  • 2.70 oz butter
  • 4.75 oz sugar
  • 1 cup mashed bananas (2-3 bananas)*
  • 1 oz buttermilk
  • 2 eggs
  • 1 tsp vanilla extract
  • 8 oz pecans, chopped + divided


Preheat oven to 350°F.  Coat 9-by-5-inch loaf pan with cooking spray.

  1. In a large mixing bowl, combine Cake Mix, baking powder, baking soda, salt, and cinnamon. Set aside.
  2. In bowl of stand mixer fitted with paddle attachment, cream butter and sugar until light and fluffy, approximately doubled in size.
  3. Add mashed bananas, buttermilk, eggs, and vanilla extract. Beat on medium-low speed until thoroughly combined.
  4. Slowly add dry ingredients beating on low. Once incorporated, add half of chopped pecans.
  5. Pour batter into prepared pan and sprinkle with remaining pecans.
  6. Bake for approximately 45 minutes until a toothpick inserted into center comes out clean. Option to rotate loaf halfway through for more even baking – most recommended if you know you have hotspots in your oven.
  7. Let cool on wire before inverting and serving.

*I only had 2 bananas which was slightly under 1 cup. I filled the remaining portion of the cup with Forager Cashew Yogurt. It worked perfectly!