Pillsbury Quick Bread Banana

All you need for bread:

1 cup water.

1/4 cup oil.

2 eggs.

Quick bread baking instructions:

1.
Heat oven to 375 degrees F. Generously grease (or use no-stick cooking
spray) bottom only of 8×4 or 9×5-inch or 3 (3×5-inch) loaf pan(s).

2. Combine mix, water, oil and eggs in large bowl. Stir 50 to 75 strokes until mix is blended. Pour batter into greased pan(s).

We recommend using Crisco® oil and no-stick cooking spray.

3.
Bake at 375 degrees F as directed or until toothpick inserted in center
comes out clean. Cool 20 minutes. Loosen edges with knife or metal
spatula; remove from pan.

Pan size: 8×4-inch loaf pan – 9×5-inch loaf pan 375 – 3 (3×5-inch) loaf pans

Oven temp: 375 degrees F – 375 degrees F – 375 degrees F.

Bake time: 50 to 60 min. – 40 to 50 min. – 35 to 45 min.

All you need for muffins:

1 cup milk.

1/2 cup oil.

2 eggs.

Muffin baking instructions:

1.
Heat oven to 400 degrees F for metal or glass pan. For dark-coated pan,
set your oven to 375 degrees F. Spray 12 muffin cups with no-stick
cooking spray or line with paper baking cups.

2.
Combine mix, milk, oil and eggs in large bowl. Stir 50-75 strokes until
mix is blended. Divide batter evenly among muffin cups, filling about
3/4 full.

We recommend using Crisco oil and no-stick cooking spray.

3.
Bake at 400 degrees F for metal or glass pan or 375 degrees F for
dark-coated pan for 15 to 20 minutes or until golden brown and toothpick
inserted in center comes out clean. Cool 2-3 minutes in pan.

Storage: wrap leftovers and store in refrigerator up to 1 week or freeze up to 3 months.

Tip:
sprinkle 1/4 cup chopped nuts over batter just before baking or add one
of the following ingredients to the prepared batter to create a great
flavor combination: 1/2 cup mashed ripe banana, 1/2 cup mini semi-sweet
chocolate chips or 1/2 cup chopped nuts.

Warnings