All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
less than 1g
You Will Need
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Banana Bread Instructions
Package does not include bananas, oil, milk, or syrup.
Preheat oven to 350 degrees. Spray pan with cooking spray. For a loaf, use a standard 9" x 5" loaf pan. For muffins, use a standard 12-count muffin tin.Cut 3 medium bananas into pieces. (If super ripe, use 2.) Whisk or stir banana pieces, 2 Tbsp. canola oil (or substitute with 2 Tbsp. melted coconut oil, avocado oil, butter, or yogurt), 2 Tbsp. milk, and 1 Tbsp. maple syrup (or substitute with 1 Tbsp. agave or honey) in a mixing bowl until combined and smooth.Add dry mix and stir until just combined. Pour batter into prepared loaf or muffin tin.Bake in hot oven until toothpick comes out clean, 50-60 minutes for a loaf, or 25-35 minutes for muffins.Carefully remove from oven. Let cool, at least 10 minutes. Bon appétit!If not eating right away, you can store your banana bread in the refrigerator for up to 5 days, or in the freezer for up to 6 months.
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