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Find out how to make banana bread and gain confidence in your baked goods. This most-requested baking staple easily solves any potluck problem; and when you’re stuck with a bunch of overripe bananas, you’ll know just how to put them to good use. Check out even more banana bread recipes here.
Assemble the ingredients needed to make this quick-and-easy banana bread. You will need: 1 egg, 1/2 cup Miracle Whip Original Spread, 3 fully ripe bananas, 1-1/2 cups flour, 1 cup sugar, 1 tsp. baking soda and 1 tsp. salt.
The secret to great banana bread is to use fully ripe bananas. Once the skins start to develop freckles, and the bananas become a little too soft for snacking, then it's banana-bread time. If you let the bananas ripen even longer (until the skins are completely brown), then the banana flavour in the finished bread will be even stronger.
Peel the bananas, then place them in a medium bowl and mash with fork until desired (chunky or smooth) consistency.
Heat oven to 350°F. Beat egg and Miracle Whip in large bowl with whisk until blended. Stir in bananas. Combine the flour, sugar, baking soda and salt in a separate bowl. Add to banana mixture; stir with spatula just until dry ingredients are evenly moistened. (With quick breads such as this banana bread, it is important to not over mix the batter. Remember to gently stir ingredients just until no flour mixture is visible).
Pour batter into 9x5-inch loaf pan sprayed with cooking spray. Use a spatula to scrape all the batter from the bowl into the prepared pan, then smooth top with spatula.
Bake 55 min. to 1 hour 5 min. or until toothpick inserted into centre of bread comes out clean. (The baking time will vary slightly depending on the moisture and sugar content of the bananas). In the event that your oven is running hot, start checking the banana bread after 50 min. and then, if not done, checking every 5 min. after that.
Cool bread in pan 10 min., then remove from pan to wire rack. Cool completely. (Cooling the bread for a few minutes in the pan helps to firm up the bread, making it easier to remove it from the pan).
The cooled bread can be stored, tightly wrapped, at room temperature for several days. Or wrapped in foil and stored in the freezer for up to 3 months.