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Healthier Banana Sour Cream Bread

Healthier Banana Sour Cream Bread

  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
MakeItHealthy

MakeItHealthy

Esther is right! The sour cream makes this one so moist it melts in your mouth. I make it healthier by using light sour cream, whole wheat flour and less sugar and butter --and you know what? No one can tell the difference!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 32 servings

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Nutrition

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  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 29.4g
  • 9%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 188 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3-inch loaf pans.
  2. Stir together 2 tablespoons white sugar and 1 teaspoon cinnamon in a small bowl. Dust pans lightly with sugar mixture.
  3. 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.
  4. Bake in preheated oven until a toothpick inserted in center comes out clean, about 1 hour.
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Reviews

Sarah Jo
101

Sarah Jo

7/19/2012

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 of 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
38

Jillian

7/18/2012

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 delicious - 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
6

smviolante

7/28/2012

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 did 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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