Recipe by MakeItHealthy
"Esther is right! The sour cream makes this one so moist it melts in your mouth. I make it healthier by using light sour cream, whole wheat flour and less sugar and butter --and you know what? No one can tell the difference!"
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1 1/2 cups
very ripe bananas, mashed
1 (16 ounce) container
reduced fat sour cream
2 1/2 cups
white whole wheat flour
I rated the custom version instead of the published version--whoops! I cut this recipe back by half to 16 servings and made muffins instead of one big loaf. I made this with melted margerine instead of butter and pecans instead of walnuts, I made no other changes. I did bake my muffins at 350*, they were done at exactly 20 minutes. My kids and I thought this was one of the better banana breads we've ever had. The sprinkling of cinnamon sugar on the outside was the best part.
Tastes pretty good for healthy bread, however there is way too much cinnamon and it overpowers the banana flavor. This is more like spice cake than banana bread. Ill use the substitutions in a different recipe.
Wow - this this healthier version even got my husband's approval! I cut this recipe in half and used two eggs. This was also a great way to use up some very ripe bananas. It came out moist, sweet and delicious - you really don't know it's low in fat. I sprayed a 9x5 baking pan with Pam for baking and then did the cinnamon-sugar dusting. I baked at 350 for a little over an hour - YUM!
Awesome Recipe! I had a bunch of browning bananas and looked everywhere for the PERFECT banana bread recipe. I finally settled on this one, because who wouldn't want the healthier version? Anyway, I did make a couple of alterations to make it even healthier by using organic pure cane sugar instead of white sugar, egg replacer, and earth balance instead of butter. I was nervous that it wouldn't bake properly, especially with the egg replacer, but everything came out delicious and creamy thanks to the sour cream.
This recipe also makes a ton of bread. I ended up making 4 mini loaves (~5x3 in disposable pans) AND about 20 muffins. The loaves took about 1 hr 10 mins to bake and the muffins took just about 40-45 minutes. All in all, I will definitely come back to this recipe when I have some end-of-road bananas that need using. RECOMMENDED!
I think this turned out JUST as good as full fat versions of banana bread I've tried before. I made a half recipe, used half vanilla yogurt, half sour cream, and I didn't have enough regular flour so I filled in the rest with more white wheat flour. I expected it to be a bit heavy that way, but it was moist and yummy anyway! Baked for 45-50 min instead of an hour. I will be making this one again.
I made this bread exactly as the recipe directed, choosing not to add nuts, and it is delicious!! Not too sweet, great texture. I made 2 loafs and 12 large muffins. Muffins took 45 min exactly at 300 on convection and just to note, everything rises significantly so leave room:)
I just made it exactly to her adjustments, WOW so good! Healthier and tastes as good as the original! I recommend stirring the wet ingredients in with the flour -creates a denser bread :) yum!
It needs more sugar. It tasted like cardboard at the first bite. I kinda got used to it but the kids did not like it. Even with the cinnamon/sugar sprinkles on the bottom and on the top. I made mini muffin and baked for 20 min. Very moist but very grainy and not much taste. I even added a 4th banana (half the recipe).
* Percent Daily Values are based on a 2,000 calorie diet.
Healthier Banana Sour Cream Bread
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 69
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