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
- dairy-free spread (such as Country Crock): 1 tsp
- ripe bananas, mashed (about 1 1/2 cups): 3 piece
- dairy-free spread (such as Country Crock): 1 cup
- firmly packed light brown sugar: 0.75 cup
- eggs: 2 piece
- vanilla extract: 1 tsp
- all-purpose flour: 2 cups
- baking soda: 1 tsp
- ground cinnamon: 1 tsp
- salt: 0.25 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan with 1 teaspoon dairy-free spread.
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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.
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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.
