| | Directions | 1. Preheat oven to 350°F. Lightly grease and flour 9x5-inch loaf pan. Mix flour, baking powder, baking soda, salt and cinnamon in medium bowl. Set aside.
2. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and banana extract; mix well. Add bananas and sour cream; beat on low speed until well blended. Gradually beat in flour mixture until well mixed. Stir in walnuts. Pour into prepared pan.
3. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on wire rack.Test Kitchen Tip: Prepare as directed, using 1 teaspoon McCormick® Pure Vanilla Extract in place of the Imitation Banana Extract.
To freeze bread: Wrap cooled bread in plastic wrap, then wrap again with foil. Freeze up to 2 months. Thaw at room temperature. |
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Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 18
|  | | Ingredients | | - | | 2 cups flour |
| - | | 1 1/2 teaspoons baking powder |
| - | | 1/2 teaspoon baking soda |
| - | | 1/4 teaspoon salt |
| - | | 1 teaspoon McCormick® Cinnamon, Ground |
| - | | 1/2 cup (1 stick) butter, softened |
| - | | 1 1/4 cups sugar |
| - | | 2 eggs |
| - | | 1 teaspoon McCormick® Imitation Banana Extract |
| - | | ripe bananas, mashed (1 cup) |
| - | | 1/4 cup sour cream |
| - | | 1 cup chopped walnuts |
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| | Nutrition (per serving) | Calories: 214 Calories
Fat: 10 Grams
Protein: 3 Grams
Cholesterol: 39 Milligrams
Carbohydrates: 28 Grams
Sodium: 148 Milligrams
Fiber: 1 Grams
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