bananas, enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), sugar, soybean and / or canola oil, eggs, walnuts, pecans, sea salt, sodium bicarbonate, baking powder (sodium acid pyrophosphate, cornstarch, monocalcium phosphate), natural flavor, spice, soy lecithin.

You Over-Mix the Batter For soft and tender banana bread, gently stir the wet ingredients into the dry — don't overmix! The more you stir, the more gluten will develop. The result will be a tough, rubbery banana bread. Simply stir until moist, and then do no more.

Beyond being comforting and delicious, banana bread can put all those soon-to-rot overripe bananas to use. But if you try to use up all your bananas without paying attention to the ratio of other ingredients, your bread can turn out damp, soggy, and mushy.