Makes 18 servings.
Prep Time: 20 minutes
Cook Time: 1 hour
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
2 to 3 ripe bananas, mashed (1 cup)
1/4 cup sour cream
1 cup chopped walnuts
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; beat until well mixed. Add bananas and sour cream; beat on low speed until well blended. Gradually beat in flour mixture on low speed until well blended. 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.
Tips
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.
NUTRITION INFORMATION
per serving
Calories: 214
Fat: 10 g
Carbohydrates: 28 g
Cholesterol: 39 mg
Sodium: 148 mg
Fiber: 1 g
Protein: 3 g
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