Sweet and Tangy Sour Cream Banana Bread

admin 26/04/20 Recipes


32 servings

Prep Time


Cook Time



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

1 tablespoon: baking soda

1/2 teaspoon: salt substitute (such as Mortonֲ® Lite Saltג„¢ Mixture)

1 cup: chopped walnuts


Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3-inch loaf pans.

Mix 1/4 cup sucralose sugar substitute and 1 teaspoon cinnamon together in a bowl. Dust the prepared loaf pans with sugar-cinnamon mixture.

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.

Bake in the preheated oven until a toothpick inserted in the center of a loaf comes out clean, about 1 hour.


Calories: 205 kcal

Carbohydrates: 31.3 g

Cholesterol: 6 mg

Fat: 6.1 g

Fiber: 3.2 g

Protein: 5.3 g

Sodium: 159 mg

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