|
Ingredients
 | • | 2 1/2 cups all-purpose flour
| | | • | 1 cup granulated sugar
| | | • | 3 1/2 teaspoons baking powder
| | | • | 1 teaspoon salt
| | | • | 1 cup mashed ripe bananas (2 to 3 medium)
| | | • | 3/4 cup Reduced Fat Jif Crunchy Peanut Spread
| | | • | 3/4 cup milk
| | | • | 1/4 cup Crisco® Oil
| | | • | 1 egg
| |
|
|
Directions
| • | Preheat oven to 350ºF.
| | | • | Grease 9 x 5 x 3-inch loaf pan.
| | | • | Combine flour, sugar, baking powder and salt in large bowl.
| | | • | Add banana, Jif, milk, Crisco® Oil and egg.
| | | • | Beat at medium speed of electric mixer, scraping sides and bottom of bowl.
| | | • | Mix just until blended. (Do not over-mix.)
| | | • | Bake at 350ºF for 60 to 65 minutes or until toothpick inserted in center comes out clean. (Cover top loosely with foil after 45 minutes to prevent over browning.)
| | | • | Cool 10 minutes in pan. Remove to cooling rack.
| | | • | Makes one loaf.
| | | • | If using glass, reduce temperature to 325ºF.
| |
|
