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Mix 2 Tbsp. sugar and 1/4 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 and bake as directed.
Bake and cool bread as directed. Mix 1/2 cup powdered sugar and 2 Tbsp. plus 1 tsp. maple-flavored or pancake syrup. Drizzle over bread. Let stand until glaze is firm.
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.
I made this bread twice with poor results. The first time, my bananas had been frozen & the bread never set up. Perhaps there was too much liquid in the bananas from freezing? The second time, my bananas were ripe & I mashed them with a fork before adding them to the wet & dry ingredients. I baked the bread for 1hr & 20 min & the middle was still wet. I increased the oven temp to 375 & baked for another 1.25hrs. The middle was still under baked. I doubt that I'll try this again.
Absolutely phenomenal. This is a very tasty banana bread. I used a stick of butter instead of a half, half a tablespoon of cinnamon and one teaspoon of almond extract.