Sweet and Tangy Sour Cream Banana Bread Recipe

Sweet and Tangy Sour Cream Banana Bread Recipe

  • 1/4 cup sucralose sugar substitute (such as Splenda® Granulated)
  • 1 teaspoon ground cinnamon
  • 3/4 cup light margarine (such as Smart Balance® Light)
  • 1 1/2 cups sugar and sucralose blend for baking (such as SPLENDA® Sugar Blend)
  • 6 very ripe bananas, mashed
  • 3/4 cup egg substitute
  • 1 (16 ounce) container reduced-fat sour cream
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 4 1/2 cups white whole wheat flour (such as King Arthur®)
  • 1 scoop vanilla protein powder (optional)
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt substitute (such as Morton® Lite Salt™ Mixture)
  • 1 cup chopped walnuts (optional)
  1. Preheat oven to 300 degrees F (150 degrees C). Grease four 7×3-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.
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