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For easier slicing, wrap bread and store overnight.
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. Cool completely. Wrap in plastic wrap and foil and freeze up to 2 months.
Mash bananas, then store 1-1/2 cup portions in separate resealable freezer-weight plastic bags. Freeze up to 3 months. Thaw in refrigerator before using to prepare these delicious banana breads.
* 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.