Sweet and Tangy Sour Cream Banana Bread

TJandBecca

"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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 15 m servings 205 cals
Serving size has been adjusted!
Original recipe yields 32 servings

Nutrition

  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 31.3g
  • 10%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 159 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Cook's Note:
  • The vanilla protein powder can be either whey- or soy-based.
  • Ideal(R) brand sugar substitute can also be used in place of the Splenda(R).

Reviews

Read all reviews 0

Other stories that may interest you