Infused with brown sugar and a hint of salt, our After-School Banana Bread is both irresistibly dense and melt-in-your-mouth delicious. For years, Jo has been making this quick bread for her kids as an after-school treat. Not just reserved for breakfast, you can serve up our After-School Banana Bread morning, noon, or night!

DIRECTIONS:
TO THAW:
Remove loaf from freezer, leaving it in the plastic film, and thaw at room temperature for 3–4 hours. 

TO WARM: 
Oven: Place oven rack in the middle position and preheat to 350°F. Remove the plastic film from the thawed loaf, cover with foil, and place on oven-safe tray. Bake for 30 minutes, or until warmed through. 

Microwave: (Microwave ovens may vary.) Remove plastic film and place entire thawed loaf (in its pan) in the microwave. Heat for 1½–2 minutes. Or, heat single slices of the thawed loaf in 10 second intervals. If warming from frozen, remove plastic film and place entire frozen loaf (in its pan) in the microwave. Heat for 2½–3 minutes. Let stand for 1–2 minutes before serving. 

Store leftover banana bread at room temperature, covered, for 3–4 days.

INGREDIENTS: Banana Puree (Banana, Citric Acid, Ascorbic Acid), Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Brown Sugar, Butter (Cream, Lactic Acid), Canola Oil, Egg, Whole Wheat Flour, Salt, Vanilla Extract, Baking Soda, Baking Powder (Monocalcium Phosphate, Sodium Bicarbonate, and Corn Starch).

CONTAINS: WHEAT, MILK, EGGS.

MANUFACTURED ON EQUIPMENT THAT ALSO PROCESSES SOY AND TREE NUTS.