Cane Sugar, Whole Grain Brown Rice Flour, Dried Banana, Potato Starch, Cellulose, Corn Starch, Tapioca Starch, Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Corn Starch, Monocalcium Phosphate), Natural Flavor, Salt, Molasses (Molasses, Maltodextrin), Vitamin and Mineral Blend [Calcium Carbonate, Niacinamide (Vitamin B3), Reduced Iron, Thiamin Hydrochloride (Vitamin B1), Riboflavin (Vitamin B2)], Xanthan Gum.
You will need: 1/2 cup melted butter or oil; 3 large eggs; 3/4 cup milk; 1 cup chopped nuts, optional. 1. Preheat oven to 350F. Grease a 9" x 5" loaf or tea loaf pan. 2. Stir together the melted butter or oil, eggs, and milk. Add the mix and stir until combined. Add the nuts if desired. 3. Fill the pan almost full. Bake for 50 to 55 minutes for a 9" x 5" loaf or 45 to 50 minutes for a tea loaf. The internal temperature should be 205F or above to be sure that the loaf is baked. 4. Remove from the oven and turn out of the pan after 15 minutes. Transfer to a rack to cool. Yield: 1 9" x 5" loaf or 1 tea loaf. For muffins: Grease the 12 cups of a standard muffin pan or line with greased paper muffin cups. Mix as directed above. Spoon batter into muffin cups until almost full. Bake for 18 to 22 minutes. Remove from the oven and turn the muffins out of the pan after 5 minutes. Transfer to a rack to cool. Yield: 12 muffins. For a dairy-free version use 1/2 cup vegetable oil and 1 cup rice or soy milk instead of butter and milk. Follow directions above. For a lower-fat version reduce the oil to 1/4 cup and add up to 1/2 cup of ripe mashed banana. Follow directions above. Do not eat raw mix, dough or batter.
Always refer to the actual package for the most accurate information