A tasty banana bread that’s also low in fat.
Original recipe makes 2 -8x4x2 inch loaf pans
3/4 cup fat free sour cream
4 egg whites
1/4 cup chopped walnuts
1/3 cup raisins
2 teaspoons baking powder
2 teaspoons baking soda
6 very ripe bananas, mashed
2 tablespoons reduced fat margarine
1 tablespoon vanilla extract
1 teaspoon salt
2/3 cup packed light brown sugar
4 cups unbleached all-purpose flour
- Preheat oven to 375 degrees F (190 degrees C). Lightly spray two 8x4x2 inch loaf pans with a non-stick cooking spray.
- Combine the fat free sour cream, egg whites, vanilla, bananas and margarine and mix on medium speed of electric mixer until smooth, creamy and well blended.
- Sift the flour, baking powder, baking soda, salt and light brown sugar into the banana mixture. Stir with a spoon until combined. Add more flour if necessary until a thick and rather resistant dough is formed. Fold in the optional nuts and raisins. Mix for 1 minute on the low speed of an electric mixer. Divide dough evenly between the two loaf pans.
- Bake at 375 degrees F (190 degrees C) until golden and the center tests done. Remove breads from pans immediately and allow to cool on a rack before slicing.
Calories: 188 kcal
Carbohydrates: 38.6 g
Cholesterol: 2 mg
Fat: 1.8 g
Fiber: 1.8 g
Protein: 4.7 g
Sodium: 326 mg