Low-Fat Banana Nut Bread Recipe

Name: Low-Fat Banana Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup light sour cream; 2 tsp. baking soda; 1-1/2 cup sugar; 1/4 cup margarine, softened; 1/2 cup egg substitute; 3/4 tsp. salt; 3 cups all-purpose flour; 3 bananas, mashed; 1 tsp. vanilla; 1 pkg. (12 oz.) semisweet chocolate chips, reduced fat; 1/2 cup nuts, chopped

Servings: persons

1/2 cup light sour cream
2 tsp. baking soda
1-1/2 cup sugar
1/4 cup margarine, softened
1/2 cup egg substitute
3/4 tsp. salt
3 cups all-purpose flour
3 bananas, mashed
1 tsp. vanilla
1 pkg. (12 oz.) semisweet chocolate chips, reduced fat
1/2 cup nuts, chopped

1
Heat oven to 350F.
2
Lightly spray two 9x5x3-inch pans with non-stick spray.
3
In small bowl, stir together sour cream and baking soda, set aside.
4
In large bowl, beat sugar and margarine on medium speed of electric mixer until well blended.
5
Add sour cream mixture, banana, and vanilla; beat until smooth.
6
fold in chips and nuts.
7
Pour batter evenly into prepared pans.
8
Bake 45 to 55 minutes or until wooden pick inserted in center comes out clean.
9
Cool 10 minutes.
10
Remove from pans to wire rack; immediately wrap in plastic wrap.
11
Cool completely before slicing.

869

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup light sour cream, 2 tsp. baking soda, 1-1/2 cup sugar, 1/4 cup margarine, softened, and more.

Yes, Low-Fat Banana Nut Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low-Fat Banana Nut Bread

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