- 1 pkg Pillsbury® Cranberry Quick Bread
- 1 cup water
- 2 tbsps Crisco® Vegetable Oil
- 2 eggs
- 3 tbsps Jif® Creamy Peanut Butter
- 1 banana, sliced

1. Heat oven to 375° F. Prepare and bake cranberry quick bread loaf as directed on package, using water, oil and eggs. Cool in pan for 15 minutes. Remove from pan; place on wire rack. Cool 1 hour or until completely cooled.

2. Using half of loaf, cut 8 (1/2-inch) slices. (Reserve remaining half of loaf for a later use.) Spread 4 slices with peanut butter. Top each with banana slices and another slice of bread.

TIP *Any flavor Pillsbury® Quick Bread & Muffin Mix can be substituted for the cranberry mix.

High Altitude: (Above 3500 Ft.)

1. See quick bread mix package for directions.