Homemade Banana Bread Mix
This banana bread mix in a bag can be kept for later or shared with someone who enjoys baking. It makes a moist chocolate chip walnut loaf with plenty of banana flavor after the bananas, eggs and butter are added.
Servings: 1 packaged mix
Equipment
- Funnel or Large Spoon
Ingredients
- 1 muslin drawstring bag 8 x 10 inches
- 1 Sheet iron-on transfer paper
- iron transfer design see PDF
- hang tag see PDF
Ingredients for the Mix
- 2 Cups all purpose flour
- ½ Cup granulated sugar
- ½ Cup brown sugar packed
- 1 Teaspoon baking powder
- 1 Teaspoon baking soda
- ½ Teaspoon salt
- ¾ Cup walnuts chopped
- ¾ Cup chocolate chips
Ingredients for the Loaf
- 3 bananas ripe or very ripe
- ½ Cup butter melted
- 2 eggs
Instructions
Make the Bag
- Press the muslin bag flat so the front surface is smooth. Place a piece of parchment paper or a pressing cloth inside the bag.
- Print the iron transfer design, then trim around the edges. Position the design on the front of the muslin bag, keeping it centered.
- Iron the design onto the muslin bag according to the transfer paper directions. Press on a hard surface instead of a padded ironing board so the transfer bonds evenly.
- Let the bag cool for 10 minutes, then peel the backing. Check the edges and press again if any corners lift.
Prepare the Dry Mix
- Combine the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt in a mixing bowl. Whisk until the dry mix looks even.
- Fold in the chopped walnuts and chocolate chips.
Assemble the Bagged Mix
- Spoon the mix into the inner plastic bag. Press out extra air without packing the mix too tightly, then seal the bag with a twist tie if your bag does not include a self seal.
- Place the sealed dry mix inside the printed bag. Tie the recipe card to the drawstring.
To Make the Banana Bread Loaf
- Mash 3 ripe bananas in a large bowl. Add 2 eggs and ½ cup melted butter and stir until combined.
- Add the banana bread mix and stir just until the dry ingredients are moistened. Scrape into a greased loaf pan.
- Bake at 350°F for 55 to 65 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool before slicing.
Notes
Use a firm surface: A hard, level base helps the transfer bond evenly to the fabric and reduces loose areas around the edges.
Check the transfer: Look for lifted corners when peeling the backing and press those areas again with firm pressure.
Use fresh leaveners: Stale baking powder or baking soda can leave the loaf low and dense.
Chop the walnuts small: Large walnut pieces can pull at the crumb when the bread is cut.
Mix in stages: Whisk the flour, sugars, leaveners and salt before adding the walnuts and chocolate chips.
Correct labeling: Label the mix clearly because it contains wheat, nuts, and chocolate chips that may contain milk or soy. It also needs to be used within 3 months.
Check the transfer: Look for lifted corners when peeling the backing and press those areas again with firm pressure.
Use fresh leaveners: Stale baking powder or baking soda can leave the loaf low and dense.
Chop the walnuts small: Large walnut pieces can pull at the crumb when the bread is cut.
Mix in stages: Whisk the flour, sugars, leaveners and salt before adding the walnuts and chocolate chips.
Safety Notes
Careful ironing: Use caution when working with the iron. Keep the hot iron away from the drawstring, ribbon, and plastic inner bag.Correct labeling: Label the mix clearly because it contains wheat, nuts, and chocolate chips that may contain milk or soy. It also needs to be used within 3 months.
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
