32 servingsPrep 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