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You’ll know it’s a special occasion when you get to enjoy a serving of this warm banana bread.
Bake and cool bread as directed. Mix 1/2 cup powdered sugar and 2 Tbsp. plus 1 tsp. maple-flavored or pancake syrup until blended; drizzle over bread. Let stand until glaze is firm.
Add one of the following to batter before pouring into prepared pan and baking as directed: 1 cup KRAFT Caramel Bits or toasted BAKER'S ANGEL FLAKE Coconut.
Combine 2 Tbsp. sugar and 1/2 tsp. ground cinnamon. Dust greased pan with half the sugar mixture. (No need to flour the greased pan.) Pour batter into pan. Sprinkle with remaining sugar mixture, then bake as directed.
Prepare batter as directed; spoon into 16 paper-lined muffin cups. Bake 22 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove muffins from pans to wire racks; cool completely.
Omit nuts. Chop 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate; stir into batter before pouring into prepared pan and baking as directed.
Prepare batter as directed; pour into 5 (6x3-inch) foil pans sprayed with cooking spray. Bake 30 min. or until toothpick inserted in centers comes out clean. Makes 15 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.