Description

• 100% Employee Owned
• Estd 1790
• Made with Real Bananas
• Great for Muffins
• Kosher
• Non GMO Project Verified
• Non-Dairy
• Certified Gluten Free by GFCO
• Certified B Corporation

Sweet Spice

Fortified with iron, calcium, and vitamin B, our mix bakes a moist and tender banana bread - a favorite classic comfort food at your fingertips.

Baking With Joy Since 1790

Our gluten-free mixes are carefully crafted to deliver the best-tasting baked goods using only simple, wholesome ingredients - the way we bake every day in our kitchens.

Expiration Date

UPC

Ingredients

Cane sugar, whole grain brown rice flour, dried banana, potato starch,cellulose, corn starch, tapioca starch, baking powder (sodium acid pyrophosphate, baking soda, corn starch, monocalcium phosphate), natural flavor, salt, molasses (molasses, maltodextrin), vitamin and mineral blend [calcium carbonate, niacinamide (vitamin b3), reduced iron, thiamin hydrochloride (vitamin b1), riboflavin (vitamin b2)], xanthan gum.

Suggested Use

You'll Need

• 1/2 cup (8 tablespoons) butter, melted or oil* 
• 3 large eggs 
• 1 cup milk* 
• 1 cup chopped nuts, optional

Baker's Tip:

For lower fat version: Reduce butter or oil to 1/4 cup and add 1/2 cup ripe mashed banana. Mix and bake as directed.

Directions 

1. Preheat oven to 350ºF. Grease pan of choice. For muffins, use greased paper liners in pans (if desired). 
2. Stir together melted butter or oil, eggs, and milk. Stir in mix and nuts. Pour batter into pan. 
3. Bake as directed in chart, until toothpick inserted into center comes out clean. Internal temperature should be 205ºF or higher when done. Cool in pan for 15 minutes before turning out onto rack to cool completely.

Bake Times

1. 12 Muffins - 18-22 Minutes
2. 9" x 5" Pan - 50-55 Minutes
3. Tea Loaf Pan - 45-50 Minutes

*To make non-dairy, use oil and rice, soy, or almond milk.

Warnings

Do not eat raw mix, dough, or batter.