Sour Cream Banana Loaf Cake (2 points) Recipe

Name: Sour Cream Banana Loaf Cake (2 points)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup light butter; 1 ⅓ cups Splenda sugar substitute; 2 large eggs; 1 teaspoon vanilla; 2 cups sifted flour; 1 teaspoon baking powder; 1 teaspoon baking soda; ¾ teaspoon salt; 1 cup light sour cream; 1 cup mashed banana; ½ cup chopped walnuts

Servings: persons

¼ cup light butter
1 ⅓ cups Splenda sugar substitute
2 large eggs
1 teaspoon vanilla
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 cup light sour cream
1 cup mashed banana
½ cup chopped walnuts

1
Preheat oven to 350 degrees.
2
Cream butter and Splenda until light and fluffy.
3
Mix in eggs and vanilla.
4
Sift together flour, baking powder, soda and salt.
5
Alternate between the flour mixture and sour cream.
6
Begin and end with flour.
7
Blend in mashed bananas and nuts.
8
Do not over mix.
9
Pour batter into large greased loaf pan.
10
Bake for 40-45 minutes.
11
Test with a cake tester.
12
Cool on wire rack for 10 minutes then remove from pan to cooling rack.

919

kcal

Calories

Fat

133

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: ¼ cup light butter, 1 ⅓ cups Splenda sugar substitute, 2 large eggs, 1 teaspoon vanilla, and more.

Yes, Sour Cream Banana Loaf Cake (2 points) falls under the Baking & Desserts 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.

Sour Cream Banana Loaf Cake (2 points)

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