Ingredients
- Mashed three ripe bananas
- Smooth spread of I Can't Believe It's Not Butter!®
- Lightly packed light brown sugar, three-quarters cup
- Two eggs of a generous size
- A hint of vanilla extract, just a teaspoon
- Two full cups of versatile all-purpose flour
- A dash of baking soda, precisely one teaspoon
- Sprinkle of ground cinnamon, a single teaspoon
- Just a touch of salt, a quarter teaspoon
Step 1
Start by preheating your oven to a toasty 350 degrees Fahrenheit. Before diving into the mixing, don't forget to lovingly coat your 9 x 5-inch loaf pan with a touch of the delightful I Can't Believe It's Not Butter!® Spread. This step is crucial, so take your time and set the pan aside once done.
Step 2
In a large bowl, mash up those bananas until they're nice and creamy. Add in the I Can't Believe It's Not Butter!® Spread, brown sugar, eggs, and a splash of vanilla. With a trusty wooden spoon, mix everything together until it's a smooth and harmonious blend. Slowly incorporate the remaining ingredients until they're all happily combined. Carefully spoon this luscious mixture into your prepared pan, making sure to spread it out evenly.
Step 3
Now, pop your creation into the preheated oven and let it bake for a cozy 60-70 minutes. To check if it's ready, simply insert a toothpick into the center – if it comes out clean, you're good to go. Once baked to perfection, allow your masterpiece to cool for a relaxing 20 minutes on a wire rack. After that, gently remove it from the pan and let it cool completely.
Step 4
For an extra touch of sweetness, consider drizzling some Vanilla Glaze on top. It's a delightful way to elevate this already delightful treat!
Extra Tips & Suggestions
- 1. Keep your ripe bananas fresh and ready to use by storing them in a cool, dark place with good air circulation. This will prevent them from ripening too quickly and ensure they are always at the perfect stage for making banana bread.
- 2. To enhance the flavor of your banana bread, store your ripe bananas in the freezer. Simply peel and slice them before placing them in a freezer-safe bag. When you're ready to bake, let the bananas thaw at room temperature for a few hours before mashing them for the recipe.
