Healthier Banana Sour Cream Bread Recipe

Directions

Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3-inch loaf pans.
Stir together 2 tablespoons white sugar and 1 teaspoon cinnamon in a small bowl. Dust pans lightly with sugar mixture.
Beat butter and 1 1/2 cups sugar with an electric mixer in a large bowl until smooth. Blend in eggs, mashed bananas, sour cream, vanilla extract, and 2 teaspoons cinnamon. Whisk together salt, baking soda, all-purpose flour, and whole wheat flour in a bowl. Stir flour mixture into butter mixture until just combined; fold in nuts. Divide into prepared pans.
Bake in preheated oven until a toothpick inserted in center comes out clean, about 1 hour.

Reviews (6)

100

Sarah Jo

Jul. 19, 2012

"I rated the custom version instead of the published version--whoops! I cut this recipe back by half to 16 servings and made muffins instead of one big loaf. I made this with melted margerine instead o..." See moref butter and pecans instead of walnuts, I made no other changes. I did bake my muffins at 350*, they were done at exactly 20 minutes. My kids and I thought this was one of the better banana breads we've ever had. The sprinkling of cinnamon sugar on the outside was the best part."

Jillian

Jul. 18, 2012

"Wow - this this healthier version even got my husband's approval! I cut this recipe in half and used two eggs. This was also a great way to use up some very ripe bananas. It came out moist, sweet and ..." See moredelicious - you really don't know it's low in fat. I sprayed a 9x5 baking pan with Pam for baking and then did the cinnamon-sugar dusting. I baked at 350 for a little over an hour - YUM!"

smviolante

Jul. 28, 2012

"Awesome Recipe! I had a bunch of browning bananas and looked everywhere for the PERFECT banana bread recipe. I finally settled on this one, because who wouldn't want the healthier version? Anyway, I d..." See moreid make a couple of alterations to make it even healthier by using organic pure cane sugar instead of white sugar, egg replacer, and earth balance instead of butter. I was nervous that it wouldn't bake properly, especially with the egg replacer, but everything came out delicious and creamy thanks to the sour cream. This recipe also makes a ton of bread. I ended up making 4 mini loaves (~5x3 in disposable pans) AND about 20 muffins. The loaves took about 1 hr 10 mins to bake and the muffins took just about 40-45 minutes. All in all, I will definitely come back to this recipe when I have some end-of-road bananas that need using. RECOMMENDED!"

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