Breads

Sour Cream-Banana Mini Breads

photo by:kraft

This is a fabulous recipe! It was super easy, and produced some of the best banana nut bread I have ever had! It was moist, but not too moist, and has a wonderful flavor. I...read more

posted by

Ileiwat

on 12/17/2010

time

prep:

15 min

total:

45 min

servings

total:

15 servings

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What You Need

1/4

cup butter, softened

cup sugar

cup mashed fully ripe bananas (about 3)

cup BREAKSTONE'S or KNUDSEN Sour Cream

eggs

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

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.