Prep Time 25m
Cook Time 50m
Ready Time 160m
Yield 4 Servings

  • Pillsbury™ Baking Spray with Flour
  • 1 (14 oz.) package Pillsbury™ Banana Flavored Quick Bread & Muffin Mix
  • 1 cup water
  • 3 tablespoons Crisco® Pure Vegetable Oil
  • 2 large eggs
  • 1/2 (8 oz.) container frozen whipped topping, thawed (1 1/2 cups)
  • 1 1/3 cups strawberries, sliced in half
  • 2 medium bananas, sliced
  • 1/2 cup Smucker's® Hot Fudge Topping, heated according to package directions
Preparation Directions
  • Step 1Heat oven to 375°F. Generously spray the bottom only of an 8 x 4 or 9 x 5-inch loaf pan with flour no-stick cooking spray. Combine all bread ingredients in large bowl; stir 50 to 75 strokes just until dry particles are moistened. Pour into prepared pan.
  • Step 2Bake as follows: For 8 x 4-inch pan, bake 50 to 60 minutes or until toothpick inserted in center comes out clean; for 9 x 5-inch pan, bake 40 to 50 minutes. Cool 15 minutes. Remove bread from pan. Cool completely before slicing.
  • Step 3Slice bread into four 1/2-inch-thick slices (wrap and refrigerate or freeze remaining bread for a later use*). Place slices on 4 individual dessert plates. Spoon half of whipped topping over bread slices. Top with strawberries, bananas, remaining whipped topping and fudge topping. Serve immediately.
  • Tip*store bread in refrigerator up to 1 week or freeze up to 3 months.
High Altitude (above 3500 ft.):
  • Step 1See quickbread and muffin mix package for directions.
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