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Breads

Sour Cream-Banana Mini Breads

photo by:kraft
If you're not one who swears by sour cream for its ability to make any quick bread moist, these Sour Cream-Banana Mini Breads might convince you!
time
prep:
15 min
total:
45 min
servings
total:
15 servings
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What You Need

1/4
cup  butter, softened
1
cup  sugar
1
cup  mashed fully ripe bananas (about 3)
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
2
 eggs
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 well blended. Add bananas, sour cream and eggs; mix well. Add combined dry ingredients; mix just until moistened. Stir in nuts.

POUR into 5 (6x3-inch) foil pans sprayed with cooking spray.

BAKE 30 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pan to wire rack. Cool completely. Refrigerate leftovers.

Kraft Kitchens Tips

Special Extra
Mix 2 Tbsp. sugar and 1/4 tsp. ground cinnamon. Dust greased pans with half the sugar mixture. (No need to flour the greased pans.) Pour batter into pans, sprinkle with remaining sugar mixture and bake as directed.
Add-Ins
Add one of the following to batter before pouring into prepared pans and baking as directed: 4 chopped oz. BAKER'S Semi-Sweet Chocolate, 8 slices cooked and crumbled OSCAR MAYER Bacon, 1 cup KRAFT Caramel Bits or 1 cup toasted BAKER'S ANGEL FLAKE Coconut.
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 breads. Let stand until glaze is firm.
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