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A slightly doctored version of banana bread that produces a moist delicious loaf. Low in fat but full of yummy banana flavor!
Grease one loaf pan and preheat the oven to 350 degrees. Mix egg beaters, sugar and sour cream until blended. Add mashed bananas and vanilla. Lightly blend dry ingredients together in a separate bowl and add to the wet ingredients. Lightly mix together until combined. Pour into the loaf pan and bake for about 1 hour or until a skewer poked into the center of the loaf comes out clean. This recipe easily adapts to muffins; just use muffin liners and bake for about 15 to 20 minutes. Recipe can be doubled.
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kimberlyl on 5.5.2010
This is a really quick and easy recipe! I was looking for something to do with my almost too ripe bananas and this was really great! I made it with two eggs and regular sour cream and made it in my muffin pans. I think the next time I make it I’ll add dried cranberries and or walnuts. Good stuff!!
aginto on 5.1.2010
I was sceptical… no butter, no oil… so I thought it wouldn’t taste good. How wrong I was! It was dense, it was moist, and baked perfectly at 60 minutes. I even added 1/4 cup cocoa and 1/2 cup chocolate chips for a Super Moist Low Fat Chocolate Chocolate Chip Banana Bread.
THANKS FOR SHARING!
tootsweet on 4.26.2010
Side note: You can definitely substitute 2 whole eggs for the egg beaters and regular sour cream or even yogurt (vanilla bean is amazing) as a substitute for the fat free sour scream.