Banana Nut Quick Bread Recipe

Ingredients

1

                        package Betty Crocker™ banana nut muffin mix

3/4

cup water

2

tablespoons vegetable oil

1

egg

Preparation

Heat to 375°F. Grease bottom only of loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches.

Stir muffin mix, water, oil, and egg in medium bowl just until blended. Pour into pan; spread evenly.

Bake 8-inch loaf 35 to 45 minutes, 9-inch loaf 30 to 40 minutes or until toothpick inserted in center comes out clean and loaf is golden brown. Cool 15 minutes. Loosen sides of loaf from pan, remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

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