Prep Time

　　15 minutes

　　Active Time

　　1 hour

　　Total Time

　　1 hour 15 minutes

　　TIP: To ripen bananas quickly, put unpeeled bananas on baking sheet and bake at 350° 15 to 20 minutes or until skins have blackened. Slice skins open and scoop out banana.

　　

Ingredients

14 servings

　　3 large ripe bananas, mashed, (about 1-1/2 cups)

　　1 cup I Can't Believe It's Not Butter!® Spread

　　3/4 cup light brown sugar, firmly packed

　　2 large eggs

　　1 teaspoon vanilla extract

　　2 cups all-purpose flour

　　1 teaspoon baking soda

　　1 teaspoon ground cinnamon

　　1/4 tablespoon salt

　　1 cup HERSHEY'S® Mini Semi-Sweet Chocolate Baking Chips

　　

For the banana bread

Step 1

Preheat oven to 350°. Brush 9 x 5-inch loaf pan with additional I Can't Believe It's Not Butter!® Spread; set aside.

　　

Step 2

Combine mashed banana, I Can't Believe It's Not Butter!® Spread, brown sugar, eggs and vanilla in large bowl with wooden spoon. Stir in flour, baking soda, cinnamon and salt until blended. Stir in HERSHEY'S® Mini Semi-Sweet Chocolate Baking Chips then spoon into prepared pan.

　　

Step 3

Bake 1 hour to 1 hour 10 minutes until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack; remove from pan and cool completely.