1. Heat oven to 350ºF.
2. Combine dry ingredients. Beat butter and sugar in a large bowl with mixer until blended. Add bananas, sour cream and eggs; mix well. Gradually add flour mixture, mixing on low speed after each addition just until blended. Stir in nuts.
3. Spoon batter into 16 paper-lined muffin cups. Bake 22 to 24 min. or until toothpick inserted in centers comes out clean.
4. Cool 5 min. Remove muffins from pan to wire rack; cool completely.

Add-Ins: Add one of the following to batter before pouring into prepared pan and baking as directed: 8 slices cooked and crumbled OSCAR MAYER Bacon, 1 cup KRAFT Caramel Bits or 1 cup toasted BAKER'S ANGEL FLAKE Coconut.

Special Extra: Mix 2 Tbsp. additional sugar and 1/4 tsp. ground cinnamon. Dust greased pan with half the sugar mixture. (No need to flour the greased pan.) Pour batter into pan, sprinkle with remaining sugar mixture and bake as directed.

Add-Ins: Add one of the following to batter before pouring into prepared pan and baking as directed: 8 slices cooked and crumbled OSCAR MAYER Bacon, 1 cup KRAFT Caramel Bits or 1 cup toasted BAKER'S ANGEL FLAKE Coconut.

Special Extra: Mix 2 Tbsp. additional sugar and 1/4 tsp. ground cinnamon. Dust greased pan with half the sugar mixture. (No need to flour the greased pan.) Pour batter into pan, sprinkle with remaining sugar mixture and bake as directed.

Banana Bread: Prepare batter as directed; pour into a greased and floured 9x5 inch loaf pan. Bake 1 hour or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire rack; cool.

Maple-Glazed Banana Bread: Bake and cool bread as directed. Mix 1/2 cup powdered sugar and 2 Tbsp. plus 1 tsp. maple-flavored or pancake syrup. Drizzle over bread. Let stand until glaze is firm.

Chocolate-Glazed Banana Bread: Bake and cool bread as directed. Cook 2 oz. BAKER'S Semi-Sweet Chocolate and 3 Tbsp. whipping cream in small saucepan on very low heat until chocolate is melted, stirring frequently. Cool 2 to 4 min. or until slightly thickened. Drizzle over bread. Let stand until glaze is firm.

Streusel-Topped Banana Bread: Mix 1/3 cup flour and 3 Tbsp. sugar in small bowl. Cut in 3 Tbsp. cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle over batter in prepared pan before baking as directed.

Chocolate-Banana Bread: Omit nuts. Add 4 oz. chopped BAKER'S Semi-Sweet Chocolate to batter before pouring into prepared pan and baking as directed.

For 5 Mini Loaves: Prepare batter as directed; pour into 5 (6x3-inch) foil pans sprayed with cooking spray. Bake 30 min. or until toothpick inserted in centers comes out clean. Makes 15 servings.

How to Bake in a 8x4-inch Loaf Pan: Prepare as directed, using a greased and floured 8x4-inch loaf pan, and reducing the flour to 1-1/2 cups, and the sugar and sour cream to 3/4 cup each.