Hershey's Low Fat Banana Bread
Enjoy this scrumptious banana bread that's made with chocolate chips and chopped nuts.
Yield
16 servingsPrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
sour cream
fat free |
|
| 2 | teaspoons | baking soda |
|
| 1 ½ | cup | sugar |
|
| ¼ | cup |
butter
or margarine, softened |
|
| ½ | cup | liquid egg substitute | |
| ¾ | teaspoons | salt |
|
| 3 | cups | all-purpose flour |
|
| 3 | large |
bananas
mashed |
|
| 1 | teaspoon | vanilla extract |
|
| 12 | ounces |
chocolate chips
low fat |
|
| ½ | cup |
nuts
chopped |
|
Low Cholesterol, Trans-fat Free, Low Sodium
Directions
Heat oven to 350℉ (180℃).
Lightly spray two 9x5x3 inch loaf pans with non-stick vegetable cooking spray.
In a small bowl, stir together sour cream and baking soda; set aside.
In a large bowl, beat sugar and margarine on medium speed of an electric mixer until well blended.
Add egg substitute and salt; beat well.
Gradually add flour to the sugar mixture, beating until well blended.
Add sour cream mixture, banana, and vanilla; beat until smooth. Fold in chips and nuts.
Pour batter evenly into prepared pans.
Bake for 45 to 55 minutes or until the wooden pick inserted in the center comes out clean.
Cool for 10 minutes. Remove from pans to wire rack; immediately wrap in plastic wrap.
Cool completely before slicing.
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