I love keeping gluten free treats and breakfast items on hand for Lily so when I run out, I like to have something I can whip up quickly.  Since I had a gluten free yellow cake mix I decided to check out one of my favorite cookbooks for quick breakfast and sweet treats called the – Cake Doctor Cookbook  where every recipe includes a boxed cake with a few extra ingredients to make them taste deliciously homemade.

The only problem is that all the recipes call for a standard 18.25 ounce cake mix and many gluten free mixes are 14-15 ounces so I had to make a few changes to complete this gluten free banana bread which turned out scrumptious so I thought I would share it with you 🙂

INGREDIENTS…

 15 Ounce Gluten Free Cake Mix ( I used the Hodgson Mill Brand)

1/2 Cup Brown Sugar

2 Ripe Bananas (Peeled and Mashed -about 1 cup)

1/2 Cup Buttermilk

1/2 Cup Oil

3 Large Eggs

1 Teaspoon Cinnamon

Preheat oven to 350 degrees. Spray bread pans (Two 9″ bread pans work best.)  with oil and then dust with a little bit of the cake mix if you don’t have any gluten free flour.  Shake out the excess into the bowl and add the rest of the ingredients.  Mix on low for one minute, scrape sides and then mix on high for two minutes.

Place the batter in the prepared pans and place them side by side in the oven.  Bake 40-45 minutes.  Let cool about 15 minutes before running a knife around the edge and then inverted each loaf onto a cooling rack.

Once the loaves cooled completely, I cut generous 1/2″ slices.  Then I cut wax paper into little pieces to place between each banana bread slice before putting in freezer bags.  This makes it easy to pull out an individual serving anytime.  I microwave each frozen piece about 25-30 seconds before serving. 🙂

This way, when Reece is eating his gluten packed French toast sticks, Lily can enjoy a yummy baked good too! 🙂