Every time I host a Thyme For Healing Breathwork Event or Retreat, I bring grounding snacks and without fail, two loaves of my Go-To Gluten-Free Banana Bread. This tradition started from a personal place. As someone with Celiac Disease, I wanted to share something nourishing with the group after our journey together. Over time, this bread has become more than a snack, it’s a symbol of connection and care, embodying the magic of breaking bread together.
I used to feel a little embarrased admitting it’s made from a box mix, but I quickly let that go when I saw the relief it sparked. There’s something so liberating about knowing something so delicious can also be so simple. Plus, the recipe invites creativity—you can add your favorite ingredients to make it uniquely yours. For me, the process of preparing it is meditative. Mixing the ingredients, infusing the loaf with love, and letting the scent fill my kitchen is like a spiritual ritual that grounds me in the present moment.
This fall, I’ve even baked it in a pumpkin-shaped silicone mold, turning it into a visual treat that’s almost too beautiful to cut into—until the warm, comforting aroma pulls you in. I’ve also experimented with a seasonal Gluten-Free Pumpkin Bread mix, adding pumpkin pie filling, cacao chips, and ginger for an autumnal twist.
This bread isn’t just about eating—it’s about sharing energy, creating joy, and infusing a little piece of yourself into every bite. It’s a reminder that something as simple as baking can become a soulful act. I’ve included links below to my favorite mixes (because the best things in life are meant to be shared). The pumpkin mix is seasonal, so grab it while it’s here! Trust me, you’ll feel the love in every bite. 🌟
You Will Need:
1 BIG RIPE BANANA OR 2 SMALL
½ CUP MELTED BUTTER OR OIL -
I use Coconut Oil melted in the microwave for about 30 seconds.
3 LARGE EGGS
1 CUP Of MILK - I use Oat Milk - or Almond Milk
1/2 CUP OF DRIED SWEETENED CRANBERRIES (OR - FRESH BLACKBERRIES ARE AMAZING WHEN IN SEASON)
1/2 CUP OF ORGANIC CRYSTALIZED GINGER
DIRECTIONS:
PREHEAT oven to 350°F. Grease pan of choice. I also used the melted Coconut Oil to grease with.
Note - Do Not over grease - your bread will get soggy on the bottom and you want a nice browned almost crispy outside to seal in the moist middle!
STIR together melted oil, eggs, and milk.
STIR in mix and add ins (cranberries and ginger pieces).
POUR batter into pan.
BAKE FOR 45 - 55 MINUTES, until toothpick inserted into center comes out clean. Cool in pan for 15 minutes before turning out onto rack to cool completely.
9" x 5" PAN - 50-55 MINUTES
TEA LOAF PAN - 45-50 MINUTES
I'D LOVE TO HEAR WHAT YOU HAVE ADDED AND HOW YOURS CAME OUT!
With Love & Gratitude,
Jessica Jane 🦋
LINKS - other than the mix, use any brand of ingrediants you want. I use these because they are GF
Mixes - Wegmans usually has it, but in case you do not have a Wegmans. . .
Almond Milk - Whole Foods carries it
No idea why the link is so long!
Ginger -
Long links must be an Amazon thing 🤦♀️
Dried Cranberries -
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