Homemade banana bread, without starting from scratch
A warm slice of banana bread is hard to beat. Bett’r makes the preparation considerably easier.
The dry mix already contains the flour, coconut sugar, flaxseed, raising agents, Ceylon cinnamon and Bourbon vanilla in the right combination. You only need to add ripe bananas, a little liquid and oil, then let the oven do the rest.
The result is a moist, aromatic banana bread with the familiar sweetness of ripe bananas and warm notes of cinnamon and vanilla.
Gluten-free
The recipe is based on gluten-free oat flour and the finished product is specified as gluten-free at below 20 ppm.
This makes it an easy baking option when you want a gluten-free banana bread without combining several different flours yourself.
Sweetened with coconut sugar
Coconut sugar gives the mix its sweetness and complements the caramel-like flavour of ripe bananas.
The recipe contains no refined white sugar.
High in fibre
The dry mix contains 6.1 g of fibre per 100 g and is high in fibre.
Gluten-free oat flour and flaxseed flour are key ingredients in its plant-based composition.
Cinnamon and Bourbon vanilla
Ceylon cinnamon and Bourbon vanilla complete the banana flavour with warm, aromatic notes.
The combination works particularly well with very ripe bananas, whose natural sweetness and soft texture are essential for a moist banana bread.
Vegan mix, with a flexible preparation
The dry mix is made exclusively with plant-based ingredients.
For a fully vegan banana bread, prepare it with a plant-based drink or water and vegetable oil.
The preparation instructions also allow one optional egg for a different texture.
How to prepare
You will need:
210 g mashed very ripe bananas, approximately 2 medium bananas
15 ml milk, water or plant-based drink
30 ml vegetable oil or melted butter
Optional: 1 egg for a different texture
- Preheat the oven to 165°C fan-assisted or 180–185°C without fan.
- Prepare a small to medium loaf tin, approximately 10 × 20 cm and no larger than 12 × 24 cm. Lightly grease it or line it with baking paper.
- Mash the bananas thoroughly in a bowl. Add the liquid, oil and, if using, the egg. Mix until smooth.
- Add the entire 300 g Banana Bread Mix to the wet ingredients and stir until evenly combined.
- Transfer the mixture to the prepared loaf tin.
- Bake for 50–60 minutes, until a toothpick inserted into the centre comes out dry.
- Leave the banana bread in the tin for approximately 10 minutes, then remove it and allow it to cool completely.
For a vegan preparation, use a plant-based drink or water, vegetable oil and omit the optional egg.
Frequently asked questions
Is the Banana Bread Mix gluten-free?
Yes. The product specification confirms gluten below 20 ppm.
Is the mix vegan?
Yes. The dry mix contains plant-based ingredients. To keep the prepared banana bread vegan, use a plant-based drink or water and vegetable oil and do not add the optional egg.
What do I need to add?
You need 210 g of very ripe mashed bananas, 15 ml of milk, water or plant-based drink and 30 ml of vegetable oil or melted butter. One egg is optional.
Do I need a mixer?
No. The ingredients can be mixed by hand in a bowl.
What size baking tin should I use?
A 10 × 20 cm loaf tin is ideal. Do not use a tin larger than approximately 12 × 24 cm.
At what temperature should I bake it?
Bake at 165°C with fan or 180–185°C without fan.
How long does it bake?
Approximately 50–60 minutes. Check the centre with a toothpick before removing it from the oven.
Why should I use very ripe bananas?
Very ripe bananas are softer and sweeter and blend easily into the batter, helping create the characteristic moist banana bread texture.
Does the mix contain refined white sugar?
No. The sweetener used in the recipe is organic coconut sugar.
Is it high in fibre?
Yes. The dry mix contains 6.1 g of fibre per 100 g and is high in fibre.
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