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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.

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Recipe Summary test

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
32
Yield:
32 servings
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

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).

Nutrition Facts

205 calories; protein 5.3g; carbohydrates 31.3g; fat 6.1g; cholesterol 5.9mg; sodium 159.3mg. Full Nutrition
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