Banana Nut Bread

1 cup granulated sugar
½ cup (1 stick) butter, softened
½ cup sour cream (or plain yogurt)
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup (about 3 medium) mashed overripe
bananas
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup chopped walnuts
1 tablespoon turbinado sugar


Brown Sugar Glaze
5 tablespoons brown sugar
2 tablespoons cream or milk
3 tablespoons butter


For the bread, beat the granulated sugar, butter, sour cream, eggs and vanilla in a mixing bowl until smooth. Stir in the bananas. Mix the flour, baking soda and salt together. Add to the banana mixture and beat for 1 minute. Fold in the walnuts. Pour into greased and floured 5x9-inch loaf pan or lined muffin tin. Sprinkle with the turbinado sugar. Bake at 350 degrees for 1 hour for the loaf or 20-24 minutes for muffins, or until a wooden pick inserted in the center comes out clean. Remove to a wire rack to cool.

For the glaze, combine the sugar, cream and butter in a saucepan. Bring to a boil. Pour over the bread while on the wire rack.

Yield: 1 5x9 loaf, 2 dozen regular muffins or 4 dozen mini muffins.