Top-Notch Banana Bread Made with I Can't Believe It's Not Butter!®

This banana bread is wonderfully moist and full of rich, buttery flavor thanks to I Can't Believe It's Not Butter!®. It's an easy, comforting treat that's perfect for breakfast or an afternoon snack.

Tips From The Kitchen

Use very ripe bananas for the best natural sweetness and moisture.
Don’t overmix the batter; combine ingredients just until blended to keep the bread tender.
Check doneness with a toothpick inserted in the center—it should come out clean or with a few moist crumbs.

Ingredients 0/9

3 large ripe bananas, mashed 1 cup I Can't Believe It's Not Butter!® Spread 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

Why This Dish Is Worth Trying

This banana bread is wonderfully moist and rich, thanks to the use of I Can't Believe It's Not Butter!® which adds a subtle buttery flavor without being heavy. It’s a perfect way to use ripe bananas and makes for a comforting treat any time of day.

Directions

Warm your oven to 350°F. Give a 9x5-inch loaf pan a good brush with some I Can't Believe It's Not Butter!® spread to keep the bread from sticking, then set it aside. In a large bowl, mix together the mashed bananas, I Can't Believe It's Not Butter!® spread, brown sugar, eggs, and vanilla using a wooden spoon until everything is well combined. Add the rest of the ingredients and stir just until everything is blended. Pour the batter into the prepared pan and pop it in the oven. Let it bake for about 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. Once it’s done, let the bread cool in the pan for about 20 minutes, then take it out and cool completely on a wire rack. If you like, finish it off with a drizzle of vanilla glaze for a sweet touch.

people cooked this recipe

By Daniel Wilson

Daniel focuses on practical recipes with clear steps and familiar ingredients.

Serving Variations

Enjoy a slice warm with a smear of extra I Can't Believe It's Not Butter!® or a drizzle of honey. It pairs nicely with a cup of coffee or tea for a cozy breakfast or afternoon snack.

How To Store This Recipe

Wrap the banana bread tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. For longer storage, freeze slices individually and thaw as needed for a quick, tasty treat.

Frequently Asked Questions

Can I use regular butter instead of I Can't Believe It's Not Butter!®?

Yes, you can substitute regular butter in equal amounts without affecting the recipe much.

How ripe should the bananas be for this bread?

Use bananas that are very ripe with lots of brown spots for the best flavor and sweetness.

Can I make this bread gluten-free?

You can try using a gluten-free all-purpose flour blend, but baking times may vary slightly.

How do I know when the banana bread is fully baked?

Insert a toothpick in the center; if it comes out clean or with a few moist crumbs, it’s done.

Can I add nuts or chocolate chips to the batter?

Yes, adding ½ to 1 cup of nuts or chocolate chips can add extra texture and flavor.

What’s the best way to store the banana bread?

Keep it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Can I freeze the banana bread?

Yes, wrap it tightly and freeze for up to 3 months. Thaw at room temperature before serving.

Is it necessary to use a wooden spoon for mixing?

No, any mixing utensil will work; just avoid overmixing the batter to keep the bread tender.