Sour Cream-Banana Mini Breads Recipe

Name: Sour Cream-Banana Mini Breads
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup butter, softened; 1 cup sugar; 1 cup mashed fully ripe bananas (about 3); 1 cup BREAKSTONE'S or KNUDSEN Sour Cream; 2 eggs; 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

Servings: persons

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

1
Heat oven to 350 degrees F.
2
Beat butter and sugar in large bowl with mixer until well blended.
3
Add bananas, sour cream and eggs; mix well.
4
Add combined dry ingredients; mix just until moistened.
5
Stir in nuts.
6
Pour into 5 (6x3-inch) foil pans sprayed with cooking spray.
7
Bake 30 min.
8
or until toothpick inserted in centers comes out clean.
9
Cool 5 min.
10
; remove from pan to wire rack.
11
Cool completely.
12
Refrigerate leftovers.

933

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup butter, softened, 1 cup sugar, 1 cup mashed fully ripe bananas (about 3), 1 cup BREAKSTONE'S or KNUDSEN Sour Cream, and more.

Yes, Sour Cream-Banana Mini Breads falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cream-Banana Mini Breads

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