Krusteaz Natural Flavour Banana Quick Bread Mix (15 oz)

Few baked goods are more universally enjoyed than banana bread. Don't believe us? Next time you host a gathering, make a delicious, mouthwatering loaf of Krusteaz Banana Quick Bread- and watch it disappear. With an easy-to-follow recipe, all you need to do is stir eggs, water, and oil into the mix. Then spoon the batter into a greased and floured pan and bake. This delicious mix comes in a 15-ounce box. • Continental Mills, Inc., Seattle WA 98138 • Packaging: Reusable

Few baked goods are more universally enjoyed than banana bread. Don't believe us? Next time you host a gathering, make a delicious, mouthwatering loaf of Krusteaz Banana Quick Bread- and watch it disappear. With an easy-to-follow recipe, all you need to do is stir eggs, water, and oil into the mix. Then spoon the batter into a greased and floured pan and bake. This delicious mix comes in a 15-ounce box. • Continental Mills, Inc., Seattle WA 98138 • Packaging: Reusable

Ingredients: Enriched Bleached Flour Heat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Sugar, Food Starch-Modified, Brown Sugar, Dried Bananas, Soybean Oil, Dextrose, Ground Flaxseed, Leavening Baking Soda, Sodium Aluminum Phosphate, Salt, Arabic Gum, Natural Flavor, Spices, Tapioca Starch, Xanthan Gum

Ingredients: Enriched Bleached Flour Heat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Sugar, Food Starch-Modified, Brown Sugar, Dried Bananas, Soybean Oil, Dextrose, Ground Flaxseed, Leavening Baking Soda, Sodium Aluminum Phosphate, Salt, Arabic Gum, Natural Flavor, Spices, Tapioca Starch, Xanthan Gum

Directions for use: You'll Need: 2/3 cup water; 1/3 cup vegetable oil; 2 eggs. Tip: Leftover quick bread makes terrific French toast! 1. Heat oven to 350 degrees F: Heat oven to 350 degrees F. Lightly grease loaf pan or line muffin pan with paper baking cups. 2. Stir with a spoon: Stir together water, oil, eggs and quick bread mix until well blended. Spoon batter into loaf pan. If making muffins, fill muffin cups 2/3 full. 3. Bake: Bake as directed below or until toothpick inserted into center comes out clean. Cool 5 minutes; gently loosen and remove from pan. Let cool completely; store in tightly covered container. Do not eat raw batter. Yield: 8x4-inch loaf pan: Temperature: 350 degrees F; Bake Time: 50-55 minutes. Yield: 10-12 standard muffins; Temperature: 400 degrees F; Bake Time: 18-20 minutes. Yield: 22-24 mini muffins; Temperature: 400 degrees F; Bake Time: 10-12 minutes. High altitude (over 5,000 feet): Prepare as director, adding 1 tablespoon all-purpose flour and an additional 2 tablespoons water. Storage recommendation: store in tightly covered container.

Directions for use: You'll Need: 2/3 cup water; 1/3 cup vegetable oil; 2 eggs. Tip: Leftover quick bread makes terrific French toast! 1. Heat oven to 350 degrees F: Heat oven to 350 degrees F. Lightly grease loaf pan or line muffin pan with paper baking cups. 2. Stir with a spoon: Stir together water, oil, eggs and quick bread mix until well blended. Spoon batter into loaf pan. If making muffins, fill muffin cups 2/3 full. 3. Bake: Bake as directed below or until toothpick inserted into center comes out clean. Cool 5 minutes; gently loosen and remove from pan. Let cool completely; store in tightly covered container. Do not eat raw batter. Yield: 8x4-inch loaf pan: Temperature: 350 degrees F; Bake Time: 50-55 minutes. Yield: 10-12 standard muffins; Temperature: 400 degrees F; Bake Time: 18-20 minutes. Yield: 22-24 mini muffins; Temperature: 400 degrees F; Bake Time: 10-12 minutes. High altitude (over 5,000 feet): Prepare as director, adding 1 tablespoon all-purpose flour and an additional 2 tablespoons water. Storage recommendation: store in tightly covered container.