Description
This classic banana bread recipe makes one loaf of moist, cinnamon-flavored banana bread. Country Crock dairy-free spread and ripe bananas make this banana bread naturally sweet and rich. Perfect for breakfast, dessert, or an afternoon snack.
Ingredients
- 1 teaspoon dairy-free spread (such as country crock)
- 3 large ripe bananas, mashed (about 1 1/2 cups)
- 1 cup dairy-free spread (such as country crock)
- ¾ cup firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan with 1 teaspoon dairy-free spread.
- Mix mashed bananas, 1 cup dairy-free spread, brown sugar, eggs, and vanilla together in a large bowl with a wooden spoon until well combined. Stir in flour, baking soda, cinnamon, and salt until blended. Spoon into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 60 to 70 minutes. Cool in the pan for 20 minutes, then remove to a wire rack to finish cooling.
