Krusteaz Bread Mix, Quick, Banana
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. Packaging: Reusable
Ingredients: Enriched Bleached Flour (Wheat 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: Preparation Instructions Text: You Will Need: 2/3 cup water; 1/3 cup vegetable oil; 2 eggs. Tip: Leftover quick bread makes terrific French toast! 1. Heat: Heat oven to 350 degrees F. Lightly grease 8x4-inch loaf pan or line muffin pan with paper baking cups. 2. Stir: 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. Do not eat raw batter. 3. Bake: Bake as directed below or until toothpick inserted into center comes out clean. Cool 5 minutes; gently loosen and remove from pan. Cool completely; store in tightly covered container. 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 directed, adding 1 tbsp all-purpose flour and an additional 2 tbsp water. Storage recommendation: store in tightly covered container.
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