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Sour Cream Banana Bread Recipe

Sour Cream Banana Bread Recipe photo by Taste of Home

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I just love this wonderful, moist banana bread! No one can ever tell it's been "lightened up." —Stephanie Marchese

This recipe is:

Diabetic Friendly

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Sour Cream Banana Bread Recipe

Prep: 15 min. Bake: 55 min. + cooling

Yield: 18 Servings

15 55 70

Ingredients

1-1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas (about 3 medium)
1/2 cup egg substitute
1/2 cup canola oil
1/2 cup fat-free sour cream
1 teaspoon vanilla extract

Directions

Coat a 9-in. x 5-in. loaf pan with cooking spray and dust with flour; set aside.
In a large bowl, combine the flour, sugar, baking soda and salt. Combine the bananas, egg substitute, oil, sour cream and vanilla; stir into the dry ingredients just until moistened.
Pour into prepared pan. Bake at 350° for 55-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (18 slices).

Nutritional Analysis: One slice equals 186 calories, 7 g fat (1 g saturated fat), 1 mg cholesterol, 332 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.

Originally published as Sour Cream Banana Bread in Country Woman May/June 2003, p37

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Reviews for Sour Cream Banana Bread

Sour Cream Banana Bread

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Reviewed on Mar. 15, 2009 by 2sauerboys

You could also use vanilla yogurt, in place of the sour cream, it gives it a good flavor.

Reviewed on Apr. 05, 2008 by jetluvs2cook

you might try using apple sauce in place of the oil......I do this in a lot of my baked goods and they always turn out really nice...

Reviewed on Apr. 05, 2008 by veggielover

Greeting's, i have a question, is there any healthy substiute for the canoloa oil used in this sour cream Banana Bread? i would appreciate any help on this you may have for me, and thanks.

tim

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