50 percent Reduced Fat Banana Nut Bread

Name: 50 percent Reduced Fat Banana Nut Bread
Total time: P1H10M
Yield: 24
Cuisine: Fusion
Ingredients: sour cream, non-fat; baking soda; sugar; margarine; liquid egg substitute; salt; flour; bananas; vanilla extract; chocolate chips (semi-sweet); nuts

50 percent Reduced Fat Banana Nut Bread recipe

Yield

24
servings

Prep

15
min

Cook

55
min

Ready

70
min

Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount	Measure	Ingredient
½	cup	sour cream, non-fat
2	teaspoons	baking soda
1 ½	cups	sugar
¼	cup	margarine softened
½	cup	liquid egg substitute thawed
¾	teaspoon	salt
3	cups	all-purpose flour
1	cup	bananas mashed, 3 medium
1	teaspoon	vanilla extract
12	ounces	chocolate chips (semi-sweet) mini or regular chips
½	cup	nuts chopped, optional

Ingredients

Amount	Measure	Ingredient
118	ml	sour cream, non-fat
10	ml	baking soda
355	ml	sugar
59	ml	margarine softened
118	ml	liquid egg substitute thawed
3.8	ml	salt
710	ml	all-purpose flour
237	ml	bananas mashed, 3 medium
5	ml	vanilla extract
346.8	ml/g	chocolate chips (semi-sweet) mini or regular chips
118	ml	nuts chopped, optional

Directions

Heat oven to 350℉ (180℃).

Lightly spray two 9x5x3-inch loaf pans with non-stick vegetable cooking spray.

In small bowl, stir together sour cream and baking soda; set aside.

In large bowl, beat sugar and margarine on medium speed of electric mixer until well blended.

Add egg substitute and salt; beat well.

Gradually add flour to sugar mixture, beating until well blended.

Add sour cream mixture, banana and vanilla; beat until smooth.

Fold in chips and nuts. Pour batter evenly into prepared pans. Bake 45 to 55 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire rack; immediately wrap in plastic wrap. Cool completely before slicing. 2 loaves (32 servings).