Natural & artificial flavors. Made with real bananas.

Enriched Bleached Flour (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Food Starch-modified, Brown Sugar, Dried Bananas, Soybean Oil, Dextrose, Ground Flaxseed, Leavening (baking Soda, Sodium Aluminum Phosphate), Salt, Arabic Gum, Natural Flavor, Spices, Tapioca Starch, Xanthan Gum

Preparation Instructions Text: You Will Need: 2/3 cup water; 1/3 cup vegetable oil; 2 eggs. Tip: Leftover quick bread makes terrific French toast! 1. Heat: Heat oven to 350 degrees F. Lightly grease 8x4-inch loaf pan or line muffin pan with paper baking cups. 2. Stir: Stir together water, oil, eggs and quick bread mix until well blended. Spoon batter into loaf pan. If making muffins, fill muffin cups 2/3 full. Do not eat raw batter. 3. Bake: Bake as directed below or until toothpick inserted into center comes out clean. Cool 5 minutes; gently loosen and remove from pan. Cool completely; store in tightly covered container. Yield: 8x4-inch loaf pan; Temperature: 350 degrees F; Bake Time: 50-55 minutes. Yield: 10-12 standard muffins; Temperature: 400 degrees F; Bake Time: 18-20 minutes. Yield: 22-24 mini muffins; Temperature: 400 degrees F; Bake Time: 10-12 minutes. High altitude (over 5,000 feet): Prepare as directed, adding 1 tbsp all-purpose flour and an additional 2 tbsp water.