• Cooking Time: 20
  • Servings: 24
  • Preparation Time: 20


  • 2 cups all-purpose flour
  • 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1 cup Shedd's Spread Country Crock® Spread
  • 1-1/2 cups sugar
  • 3 eggs
  • 1 tsp. vanilla extract
  • 1 cup mashed ripe bananas (about 2 medium bananas)
  • 2 cups chopped walnuts
  • 1 large mango, peeled and chopped


  • Preheat oven to 350. Grease two 12-cup muffin pans; set aside.
  • In medium bowl, combine flour, baking soda, cinnamon and salt; set aside.
  • In large bowl, with electric mixer, beat Shedd's Spread Country Crock® Spread and sugar until light and fluffy, about 3 minutes.
  • Beat in eggs and vanilla.
  • With mixer on low, alternately beat in flour mixture and banana just until blended, beginning and ending with flour mixture.
  • Fold in walnuts and mango.
  • Evenly spoon batter into prepared pans.
  • Bake 20 minutes or until toothpick inserted in centers comes out clean.
  • On wire rack, cool 10 minutes; remove from pans and cool completely.


Categories: Bread  Muffin 

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