Marsden & Bathe Banana Flavor 2 oz

Several years ago, we baked banana bread for a week, recipe after recipe. We loaded those recipes with ripe bananas. Those bananas couldn't do it, couldn't quite deliver the flavor we wanted. Then we started adding banana flavor. In every case, it was better.

The key to great banana bread and banana muffins is a teaspoon--of banana flavor.

• Commercial strength natural and artificial flavor--more concentrated and therefore more economical than "store" flavors.
• Produced by a US company with over 100 years of experience in flavors.
• Comes in a dark glass bottle to protect the delicate flavors from light. 

Your Questions

Your banana bread is way better than what I make from my cookbook. Why? The banana flavor makes a big difference, as do the cinnamon chips.

What would you say is the single most important thing to great banana bread? Super-ripe bananas. Let them get super dark, like disgusting black, then peel them and freeze them in a zipper-type plastic bag. Catch any banana juice, too.

You say to refrigerate my banana bread. Why? It improves both the flavor and texture of your banana bread. That's especially important if you make sandwiches out of your banana bread. It hangs together better.

How long will my flavors last? They never go bad but lose strength over time. If they are two or three years old, use one and a half teaspoons instead of a single teaspoon.

Dennis Weaver

You're asking a lot of your bananas! If you bake banana bread, pick up some banana flavor.

You want three or four bananas to flavor a batch of muffins or banana bread. You're expecting too much. Oh, your banana bread will still be good, but it will be better with banana flavor.

Learn more about banana bread and see creative ways to use banana bread.

Banana bread french toast