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.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 205 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 4

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