Perfect Banana Nut Bread

by Karen Strickland
(Arizona)

1/4 cup (1/2 stick) Butter, melted
3/4 cup Sugar
1/4 cup Brown Sugar
3 Ripe Bananas, mashed
2/3 cup Sour Cream
Egg Replacer – follow recipe on box to make the equivalent of 2 eggs
2 1/4 cups Flour
2 tsp. Baking Powder
1/2 tsp. Baking soda
1/2 tsp. Salt
1 cup Chopped Walnuts (reserve ¼ cup to sprinkle over top of mixture)
1 Tbsp. sugar and ¼ tsp. ground cinnamon to dust greased loaf pan

Heat oven to 350ºF.
Beat butter and sugars in large bowl until well blended.
Add bananas, sour cream and Egg Replacer mix; mix well.
Add combined dry ingredients and mix just until blended.
Stir in nuts.
Pour into greased 9x5-inch loaf pan that has been dusted with sugar and cinnamon.
Add additional chopped nuts to the top and sprinkle with cinnamon sugar.
Bake 1 hour or until toothpick inserted in center comes out clean.
After cooled, remove from pan and place on a wire rack.
Cool completely before slicing.