What a great use of overripe bananas—mix up this favorite bread in no time.
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3/4 cup sugar
1/2 cup Land O Lakes® Margarine, softened
2 large Land O Lakes® Eggs
2 (1 cup) ripe bananas, mashed
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Heat oven to 350°F. Grease and flour 8x4-inch loaf pan; set aside.
Combine sugar, margarine and eggs in bowl. Beat at medium speed, scraping bowl often, until creamy. Add bananas and vanilla; beat at low speed until well mixed. Stir in all remaining ingredients.
Spoon batter into prepared pan. Bake 60-70 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely.
For easy slicing, wrap in plastic food wrap and refrigerate overnight. This allows the crust to soften.
Explore reviews fromour online community
Very good recipe. Had to add a little more cinnamon but I think it's more of a personal taste to add more cinnamon. These loaves were a big hit with the family.
A good recipe. I found it that you had to use long bananas and a little more cinnamon.
The end of summer means it’s time to get back into the school-day rhythm. These recipes will get your family through the day, from hearty breakfasts and quick, easy lunches to dinners your kids will love.
Enjoy all-time favorite moist and delicious banana bread, or try out a new twist on the classic quick bread recipe with chocolate, cinnamon and citrus flavors.