1/4 cup butter, softened
1 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 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
1 cup chopped PLANTERS Walnuts
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.
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.
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 bread. Let stand until glaze is firm.
For 5 Mini Loaves
Prepare batter as directed; pour into 5 (6x3-inch) foil pans sprayed with cooking spray. Bake 30 min. or until toothpick inserted in centers comes out clean. Makes 15 servings.