Banana bread. It’s perfect for really any meal, any time. Breakfast, snack, lunch, snack, dinner, dessert, midnight snack. So really, according to that lineup, we should all have about one loaf of banana bread per day in order to meet a perfect meal requirement.
Can I get an amen?!
Really though – we go through a lot of bananas in our house but I always get excited when we have a few extras that start to get mushy because it means a great banana bread isn’t far away. I make tons of variations depending on what ingredients are in “stock” in our house, but this classic version is really the favorite.
I ran out of milk and didn’t have enough sugar to make my basic recipe, but that’s where I decided to use some of my coffee creamer (!!!) to fill the void and WOW. So much flavor, super moist, and just delicious!
I say add your own favorite International Delight creamer to your next batch of banana bread and watch the flavor unfold. And make sure you send your loved ones out the door with a fabulous piece of home to snack on!
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
- 1/3 cup sugar
- 1/3 cup vegetable oil
- 2 whole eggs
- 1/4 cup International Delight Heath Bar creamer
- 3 super-ripe bananas, mashed
- 1 teaspoon vanilla extract
- 2 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat oven to 350.
- Grease a 9- x 5-inch loaf pan.
- In a large bowl whisk together the sugar, oil, eggs, creamer, mashed bananas and vanilla extract.
- Sift together the flour, baking soda and salt, then gently fold into the wet ingredients.
- Pour the batter into the prepared loaf pan.
- Bake at 350 for 50-60 minutes until a toothpick inserted comes out clean.
- Let cool completely before slicing and serving.