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

For the banana bread

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 cup dried cranberries

　　1 tablespoons pumpkin pie spice**

　　1 teaspoon baking soda

　　1 teaspoon grated orange peel

　　1 teaspoon ground cinnamon

　　1/4 teaspoon salt

　　

For the orange glaze

1 1/2 cups confectioners sugar

　　1 tablespoon I Can't Believe It's Not Butter!® Spread, melted

　　1 teaspoon vanilla extract

　　1 teaspoon grated orange peel

　　

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 remaining ingredients except Glaze until blended. Spoon into prepared pan.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.

　　

Step 3

**Pumpkin pie spice is sold in jars in the supermarket. You can create your own by combining 2 tsp. ground cinnamon, 1 tsp. ground ginger, 1/2 tsp. ground nutmeg or allspice and 1/4 tsp. ground cloves.

　　

For the orange glaze

Step 4

To make Glaze, combine confectioners sugar, melted Spread, vanilla, orange peel and 3 to 4 teaspoons warm water in small bowl. Drizzle over cooled banana bread.