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Sweet and Tangy Sour Cream Banana Bread Popular Recipes


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Sweet and Tangy Sour Cream Banana Bread

“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.”

Ingredients :

  • 1/4 cup sucralose sugar substitute (such as Splenda® Granulated)
  • 1 teaspoon ground cinnamon
  • 3/4 cup light margarine (such as Smart Balance® Light)
  • 1 1/2 cups sugar and sucralose blend for baking (such as SPLENDA® Sugar Blend)
  • 6 very ripe bananas, mashed
  • 3/4 cup egg substitute
  • 1 (16 ounce) container reduced-fat sour cream
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 4 1/2 cups white whole wheat flour (such as King Arthur®)
  • 1 scoop vanilla protein powder (optional)
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt substitute (such as Morton® Lite Salt™ Mixture)
  • 1 cup chopped walnuts (optional)

Instructions :

Prep : 15M Cook : 32M Ready in : 1H15M
  • Preheat oven to 300 degrees F (150 degrees C). Grease four 7×3-inch loaf pans.
  • Mix 1/4 cup sucralose sugar substitute and 1 teaspoon cinnamon together in a bowl. Dust the prepared loaf pans with sugar-cinnamon mixture.
  • 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.
  • Bake in the preheated oven until a toothpick inserted in the center of a loaf comes out clean, about 1 hour.

Notes :

  • The vanilla protein powder can be either whey- or soy-based.
  • Ideal® brand sugar substitute can also be used in place of the Splenda®.

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