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Ingredients
- 1/2 c. nonfat lowfat sour cream
- 2 tsp baking soda
- 1Â 1/2 c. sugar
- 1/4 c. margarine softened
- 1/2 c. Egg Beaters 99% egg substitute thawed
- 3/4 tsp salt
- 3 c. all-purpose flour
- 1 c. banana mashed (3 medium)
- 1 tsp vanilla extract
- 2 c. Reduced Fat Semi-Sweet Baking Chips Hershey's
- 1/2 c. minced nuts
Directions
- Heat oven to 350F. Lightly spray two 9x5x3-inch loaf pans with non-stick vegetable cooking spray. In small bowl, stir together lowfat sour cream and baking soda; set aside. In large bowl, beat sugar and margarine on medium speed of electric mixer till well blended. Add in egg substitute and salt; beat well. Gradually add in flour to sugar mix, beating till well blended. Add in lowfat sour cream mix, banana and vanilla; beat till smooth. Mix in chips and nuts. Pour batter proportionately into prepared pans.
- Bake 45 to 55 min or possibly till wooden pick inserted in center comes out clean. Cold 10 min. Remove from pans to wire rack; immediately wrap in plastic wrap. Cold completely before slicing.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1466g | |
| Calories 5130 | |
| Calories from Fat 2127 | 41% |
| Total Fat 250.14g | 313% |
| Saturated Fat 113.57g | 454% |
| Trans Fat 8.45g | |
| Cholesterol 61mg | 20% |
| Sodium 5641mg | 235% |
| Potassium 4116mg | 118% |
| Total Carbs 720.18g | 192% |
| Dietary Fiber 63.9g | 213% |
| Sugars 329.29g | 220% |
| Protein 103.75g | 166% |
