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Pillsbury Banana Quickbread Mix - 14 OZ
Quick Bread & Muffin Mix, Banana
Naturally & artificially flavored. Per 1/2 Package: 100 calories; 0 g sat fat (0% DV); 160 mg sodium (7% DV); 11 g sugars. See nutrition facts for prepared product information. Contains a bioengineered food ingredient. With real banana. www.pillsburybaking.com. Questions or comments? 1-800-767-4466. Visit us at PillsburyBaking.com. Made with 35% recycled fiber.
|Serving size||0.25 cup prepared|
|Servings Per Container|
|Amount Per Serving||(+)|
|Calories from Fat||(-)||(-)|
|Calories from Saturated Fat|
|% Daily Value*|
|Total Fat 7g||8%||1%|
|Saturated Fat 11||5%||0%|
|Trans Fat 0|
|Total Carbohydrate 23g||8%||8%|
|Dietary Fiber 1g||4%||0%|
|Total Sugars 11g|
|Added Sugars 10g|
|(-) Information is currently not available for this nutrient.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**.|
|** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA.|
|Total Fat||Less than||65g||80g|
|Sat. Fat||Less than||20g||25g|
|Calories per gram:|
Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Dried Banana, Dextrose, Contains 2% or Less of: Leavening (Baking Soda, Sodium Acid Pyrophosphate, Calcium Phosphate), Defatted Wheat Germ, Canola Oil, Corn Starch, Natural and Artificial Flavors, Salt, Propylene Glycol Esters of Fatty Acids, Monoglycerides, Sodium Stearoyl Lactylate, Nonfat Dry Milk, Citric Acid and BHT (Antioxidants).
Product Attributes Kosher
Warning Contains: Contains milk and wheat ingredients. May contain egg and soybean ingredients.
Directions All You Need for Bread: 1 cup water. 1/3 cup oil. 2 eggs. Quick Bread Baking Instructions: 1. Set oven to 375 degrees F. Coat bottom of pan or spray with no-stick cooking spray. 2. Combine mix, water, oil and eggs in bowl. Stir 50 to 75 strokes until mix is blended. Pour batter into prepared pan(s). 3. Bake at 375 degrees F as directed or until toothpick inserted in center comes out clean. Cool 20 minutes. Loosen edges with knife or metal spatula remove from pan. Pan Size: 8 x 4-inch loaf pan (55 to 65 min bake time); Pan Size; 9 x 5-inch pan (45 to 55 min bake time); Pan Size: 3 (3 x 5-inch) loaf pans (35 to 45 min bake time). All You Need for Muffins: 1 cup milk. 1/2 cup oil. 2 eggs. Muffin Baking Instructions: 1. Set oven to 400 degrees F for metal or glass pan. For dark-coated pan, set oven to 375 degrees F. Spray 12 muffin cups with no-stick cooking spray or line with paper baking cups. 2. Combine mix, milk oil, and eggs in large bowl. Stir 50 to 75 strokes until mix is blended. Divide batter evenly among muffin cups, filling about 3/4 full. 3. Bake at 400 degrees F for metal or glass pan or 375 degrees F for dark coated pan for 15 to 20 minutes or until golden brown and toothpick in center comes out clean. Cool 2 to 3 minutes in pan. Warning: Do not eat raw batter. Please cook fully before enjoying. Tip: Wrap leftovers and store in refrigerator up to 1 week or freeze up to 3 months. Tip: Sprinkle 1/4 cup chopped nuts over batter just before baking or add one of the following ingredients to the prepared batter to create a great flavor combination: 1/2 cup mashed ripe banana, 1/2 cup mini semi-sweet chocolate chips or 1/2 cup chopped nuts.
About the Producer Hometown Food
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