FROM OUR PARTNERS AT EGGLAND’S BEST®
To make eggs fluffy and full, whisk as much air as possible into the egg mixture and be sure to use the freshest eggs. We love the fresh-from-the-farm quality of Eggland’s Best® eggs, which are typically delivered directly to supermarkets within three days of laying.
Add one of the following to batter before pouring into prepared pan and baking as directed: 8 slices cooked and crumbled OSCAR MAYER Bacon, 1 cup KRAFT Caramel Bits or 1 cup toasted BAKER'S ANGEL FLAKE Coconut.
Mix 2 Tbsp. additional 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.
Prepare batter as directed; pour into a greased and floured 9x5 inch loaf pan. Bake 1 hour or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire rack; cool.
Maple-Glazed Banana Bread
Bake and cool bread as directed. Mix 1/2 cup powdered sugar and 2 Tbsp. plus 1 tsp. maple-flavored or pancake syrup. Drizzle over bread. Let stand until glaze is firm.
Chocolate-Glazed Banana Bread
Bake and cool bread as directed. Cook 2 oz. BAKER'S Semi-Sweet Chocolate and 3 Tbsp. whipping cream in small saucepan on very low heat until chocolate is melted, stirring frequently. Cool 2 to 4 min. or until slightly thickened. Drizzle over bread. Let stand until glaze is firm.
Streusel-Topped Banana Bread
Mix 1/3 cup flour and 3 Tbsp. sugar in small bowl. Cut in 3 Tbsp. cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle over batter in prepared pan before baking as directed.
Omit nuts. Add 4 oz. chopped BAKER'S Semi-Sweet Chocolate to batter before pouring into prepared pan and baking as directed.
For 5 Mini Loaves
Prepare batter as directed; pour into 5 (6x3-inch) foil pans sprayed with cooking spray. Bake 30 min. or until toothpick inserted in centers comes out clean. Makes 15 servings.
How to Bake in a 8x4-inch Loaf Pan
Prepare as directed, using a greased and floured 8x4-inch loaf pan, and reducing the flour to 1-1/2 cups, and the sugar and sour cream to 3/4 cup each.