This super moist and delicious banana bread is easy to make, and a great go-to snack for the entire family.
Preheat oven to 350 degrees F. Brush 9 x 5-inch loaf pan with additional I Can’t Believe It’s Not Butter!® Spread; set aside.
Combine mashed banana, I Can’t Believe It’s Not Butter!® Spread, brown sugar, eggs and vanilla in large bowl with wooden spoon. Stir in remaining ingredients until blended. Spoon into prepared pan.
Bake 60-70 minutes until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack; remove from pan and cool completely. If desired, top with Vanilla Glaze.
Per Serving: 228 calories; protein 3.1g; carbohydrates 32.1g; fat 10.2g; cholesterol 26.6mg; sodium 249.6mg.
The best flavour of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which not always getting bigger as well as white bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.