Classic Sour Cream-Banana Bread : Quick bread

1/4

cup  butter, softened

1

cup  sugar

2

 Eggland's Best® eggs

1

cup  BREAKSTONE'S or KNUDSEN Sour Cream

1

cup  mashed fully ripe bananas (about 3)

2-1/4

cups  flour

1-1/2

tsp.  CALUMET Baking Powder

1/2

tsp.  baking soda

1/2

tsp.  salt

1

cup  chopped PLANTERS Walnuts

make it

HEAT oven to 350ºF.

BEAT butter and sugar in large bowl with mixer until blended. Add eggs and sour cream; mix well. Add bananas and combined dry ingredients; mix just until moistened. Stir in nuts.

POUR into greased and floured 9x5-inch loaf pan.

BAKE 1 hour or until toothpick inserted in center comes out clean. Cool 5 min.; remove from pan to wire rack. Cool completely before slicing. Refrigerate leftovers.

SPECIAL EXTRA

Mix 2 Tbsp. sugar and 1/4 tsp. 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.