Breads

Classic Sour Cream-Banana Bread

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photo by:kraft

Ahh, the aroma of fresh-baked banana bread. Make it extra moist with sour cream…and enjoy a piece of this 5-star treat still warm from the oven.

time

prep:

15 min

total:

1 hr 15 min

servings

total:

16 servings

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What You Need

1/4

cup butter, softened

cup sugar

eggs

cup BREAKSTONE'S or KNUDSEN Sour Cream

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

cup chopped PLANTERS Walnuts

Enjoy serving MAXWELL HOUSE coffee with this delicious recipe.

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.

Kraft Kitchens Tips

Add-Ins

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.

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.

Banana Muffins

Prepare batter as directed; spoon into 16 paper-lined muffin cups. Bake 22 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire racks; cool.

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TLCII

posted:3/12/2013

This came out perfect and was very good. Everyone loved it. I used the suggested 9X5 baking pan and baked it for 1 hour 5 min , the extra few minutes did not hurt it a all, at 350. I also added mini choc. chips. As each oven temp is different, I suggest that you check your oven with an oven thermostat to make sure it's heating to the proper temp. Also, give it the full bake time.

irishone2

posted:2/27/2013

Delicious very good texture.

Genevieve530206

posted:2/22/2013

HELP! I don't know how you wonderful cooks tweak these recipes. I baked this, and tweaked it to my liking, and oh my gosh, when it came out of the pan it was still runny!I couldn't even put it back in the pan! I'm sure it was my tweaking and NOT the recipe, but I was still disappointed. My oven bakes great, so I know that's not the problem. The only things I did differently was add cinnamon, nutmeg, and vanilla to the batter,and a cup of mini chocolate chips. Any ideas? Thank You!

a cook

posted:2/20/2013

I made this last night and it is already gone :) I was able to make 2 loaves from the recipe and cooked for about 45 minutes or until toothpick inserted comes out clean. Very flavorful and so good!! I did take one reviewers advice and added 1 teaspoon pure vanilla extract before I added the dry ingredients. Hope you try it and like it too.

debbie75chris74

posted:2/17/2013

Very moist with the sour cream, will make again. Also, made a very nice size loaf.

sfreddi

posted:1/24/2013

Has anyone made this recipe with Splenda or another sugar substitute?

a cook

posted:8/19/2012

Recipe was awesome. However I found that it easily fit into two loaf pans. Turned out fantastic with a minus on the walnuts and addition of some chocolate chips.

ktrueben

posted:6/18/2012

Tastes good, but it was very dense.

a cook

posted:4/26/2012

This was ok. Seemed way too much batter for the pan. The center did not cook all the way through. Might be better as muffins.

Just-Call-Me-Gus

posted:3/3/2012

OMG! This recipe is amazing! I took into mind the other reviews while preparing and added 1 Teaspoon Vanilla Extract. It was so good that I made 3 loaves! One loaf for my house, one for my Great Grandmother and One for my Sister's House! Everyone Loves It!!