Sweet and Tangy Sour Cream Banana Bread recipe

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Ingredients

¼ cup sucralose sugar substitute (such as Splenda® Granulated)
1 teaspoon ground cinnamon
¾ cup light margarine (such as Smart Balance® Light)
1 ½ cups sugar and sucralose blend for baking (such as SPLENDA® Sugar Blend)
6 very ripe bananas, mashed
¾ cup egg substitute
1 (16 ounce) container reduced-fat sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
4 ½ cups white whole wheat flour (such as King Arthur®)
1 scoop vanilla protein powder
1 tablespoon baking soda
½ teaspoon salt substitute (such as Morton® Lite Salt™ Mixture)
1 cup chopped walnuts

Nutrition Info

205.4 calories
carbohydrate: 31.3 g
cholesterol: 5.9 mg
fat: 6.1 g
fiber: 3.2 g
protein: 5.3 g
saturatedFat: 1.7 g
servingSize: -
sodium: 159.3 mg
sugar: 13.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3-inch loaf pans.

  2. Mix 1/4 cup sucralose sugar substitute and 1 teaspoon cinnamon together in a bowl. Dust the prepared loaf pans with sugar-cinnamon mixture.

  3. Beat margarine and 1 1/2 cups sucralose blend for baking together in a bowl using an electric mixer until smooth and creamy. Mix bananas, egg substitute, sour cream, vanilla extract, and 2 teaspoons cinnamon into creamed margarine mixture until smooth. Stir flour, protein powder, baking soda, and salt substitute into banana mixture until batter is just mixed, fold in walnuts. Pour batter into the prepared loaf pans.

  4. Bake in the preheated oven until a toothpick inserted in the center of a loaf comes out clean, about 1 hour.

Recipe Yield

32 servings

Recipe Note

Sour cream gives enough tangy bite to take the edge off this banana bread's sweetness. Dusting the baking pans with cinnamon-sugar gives these small four loaves a gentle spice undertone.

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