1/4 cup (1/2 stick) butter, softened
1 cup sugar
1 cup mashed fully ripe bananas (about 3)
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
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
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 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. Keep refrigerated.
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.