Hershey's low fat banana bread
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sour Cream, Imitation -- fat |
| Free | ||
| 2 | teaspoons | Baking Soda |
| 1½ | cup | Sugar |
| ¼ | cup | Margarine -- softened |
| ½ | cup | Egg Beaters. 99% Egg |
| Substitute -- thawed | ||
| ¾ | teaspoon | Salt |
| 3 | cups | Flour |
| 3 | mediums | Bananas -- mashed |
| 1 | teaspoon | Vanilla |
| 12 | ounces | Chocolate Chips -- low fat |
| ½ | cup | Nuts -- chopped |
Directions
Heat oven to 350F. Lightly spray two 9x5x3-inch loaf pans with non-stick vegetable cooking spray. In small bowl, stir together sour cream and baking soda; set aside. In large bowl, beat sugar and margarine on medium speed of electric mixer until well blended. Add egg substitute and salt; beat well. Gradually add flour to 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 45 to 55 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire rack; immediately wrap in plastic wrap. Cool completely before slicing.
Nutrition facts: Serv size: 1 slice (53g), Servings: 32, Amount Per Serving: Calories 160
Recipe By :
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