Makes: 16 servings
Prep: 15 minutes
Start to Finish: 1 hour 15 minutes
1/4 cup (1/2 stick) butter, softened
1 cup sugar
1 cup mashed fully ripe bananas (about 3)
1 cup BREAKSTONE’S Sour Cream
2 1/4 cups flour
1 1/2 teaspoons CALMUET Baking Powder
1/2 teaspoon salt
1 cup chopped PLANTERS Walnuts
HEAT oven to 350° F.
BEAT butter and sugar in large bowl with mixer until well blended. Add bananas, sour cream and eggs; mix well. Add combined dry ingredients; mix just until moistened. Stir in nuts
POUR into greased and floured 9×5-in loaf pan.
BAKE 1 hour or until tooth pick inserted in center comes out clean. Cool 5 minutes; remove from pan to wire rack. Cool completely. Refrigerate leftovers.
Special Extra. Mix 2 tables spoons sugar and 1/4 teaspoon ground cinnamon. Dust greased pan with half the sugar mixture. (No need to flour the greased pan.) Pour batter into pan, sprinkle with remaining sugar mixture and bake as directed.
Servings Per Recipe 16 servings Calories240 Total Fat (g)11 Saturated Fat (g)4, Cholesterol (mg)45, Carbohydrate (g)31, Total Sugar (g)15, Fiber (g)1, Protein (g)4, Vitamin A (DV%)4, Vitamin C (DV%)2,Calcium (DV%)6, Iron (DV%)6, Percent Daily Values are based on a 2,000 calorie diet