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Sweet and Tangy Sour Cream Banana Bread

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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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1 h 15 m servings 205 cals
Original recipe yields 32 servings

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  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.


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

Nutrition Facts

Per Serving: 205 calories; 6.1 g fat; 31.3 g carbohydrates; 5.3 g protein; 6 mg cholesterol; 159 mg sodium. Full nutrition

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