BANANA BREAD

TO DUST THE PANS:

2 Tbsp. sugar

1 tsp. cinnamon, ground

Cooking spray

3/4 Cup butter, at room temperature

3 large eggs

3 Cups sugar

2 Cups mashed very ripe bananas (about 6 small bananas)

15 oz. Supremo® Mexican Style Crema from V&V SUPREMO®

1 Tbsp. vanilla extract

2 tsp. cinnamon, ground

3 tsp. baking soda

4 1/2 Cups flour

1 Cup walnuts, chopped

1 Tbsp. flour (to dust the walnuts)

Preheat the oven to 300°.
In a small bowl combine 2 Tbsp. sugar and 1 tsp ground cinnamon.
Spray 2 nonstick loaf pans with cooking spray; sprinkle with the mixture of cinnamon and sugar. Remove the excess.
In a big bowl sift flour, baking soda and cinnamon and mix well.
Place the butter in the mixer bowl. Using the paddle, cream the butter for 2 minutes until smooth consistency. Stop the mixer and scrape the bowl, using a spatula. Add sugar. Mix for 4 more minutes. Add eggs one by one, and keep mixing until well incorporated. Add the mashed bananas, sour cream and vanilla. Add the flour, mix for 2 minutes; stop the mixer and scrape the bowl once again. Dust the walnuts in 1 Tbsp of flour; sift to remove excess of flour.
Add walnuts to the flour mixture and mix for 1 minute.
Pour the mixture into the pans to a level of ½ inch below the rim.
Place them in the oven. Bake for 80 minutes or until a toothpick placed in the center of the bread comes out mostly clean. (Check at 60 minutes.)
Remove from the oven. Place pans on cooling rack for 30 minutes. Flip pans over to release the breads from the pans. Place breads back on rack to finish cooling.