The recipe on the box calls for you to add four ripe bananas, water, an egg, and some vegetable oil. I made a few tweaks: I only had two bananas (but they were on the big side); I used buttermilk instead of water; and I added some vanilla and cinnamon because you can never have too much vanilla and cinnamon in baked goods. Oh, and I sprinkled some sugar cinnamon on the top before popping it in the oven.

The verdict? It’s tasty, healthier-seeming than traditional banana bread but not overwhelmingly whole grain-y.

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