This is dinner when time is short and the shelf is sparse. Bake the prepared mix with a pinch of extra salt to bring out the banana, then serve warm with butter melting into the crumb.

Serves 2. 35 minutes, 5 at the stove.

About 210 calories a serving, 1 g protein, 27 g carbohydrate, 13 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 350°F (175°C). Peel and mash 1 banana with a fork until fairly smooth, then stir it into the Pillsbury mix according to package directions, adding 1/4 teaspoon salt to the batter for depth.
2. Pour the batter into a buttered small loaf pan or a 6-inch cake pan and bake until a pick inserted in the center comes out with just a few moist crumbs, about 30 minutes.30 min
3. Let the bread cool in the pan for 5 minutes, then turn it out onto a plate. Slice into 2 pieces and top each with 1 tablespoon butter while still warm.

Note Swap the fresh banana for an extra 1/4 teaspoon vanilla if you have it. Leftover bread keeps wrapped at room temperature for a day and toasts well. Serve as dinner with a simple salad on the side or as a base for a sweet-savory meal.