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16 servings, 1 piece (63 g) each
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Prepare recipe as directed, using a greased and floured 9x5-inch loaf pan, and increasing the flour to 2-1/4 cups, and the sugar and sour cream to 1 cup each.
If bananas have turned brown and are too ripe to eat out of hand, don't throw them away. Peel and mash them, stirring in 1 tsp. lemon juice for each banana. Freeze in an airtight container for up to 6 months. Thaw the banana purée in the refrigerator, then use to make banana bread, banana cake or muffins.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.