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!
What You Need
Original recipe yields 15 servings
1/4 cup butter, softened
1 cup sugar
1 cup mashed fully ripe banana s (about 3)
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 egg s
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
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Let's 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.
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 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.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.