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.
