Tangy Banana Bread
Looking for moist, delicious banana bread that's not cloyingly sweet? Try this version that uses sour cream...it keeps it moist and adds a bit of tanginess to cut through some of the sweetness. Makes a great breakfast bread!
Cooking Time45 min
Ingredients
- 2 cups sugar
- 6 bananas, mashed
- 2 tablespoons fat-free sour cream
- 1 cup fat-free or reduced fat margarine
- 4 large eggs, well beaten
- 2 1/2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
Instructions
- Heat oven to 350 degrees F.
- Mix sugar, bananas, sour cream, margarine and eggs well.
- Add the dry ingredients.
- Mix well and pour into two 1-pound. loaf pans.
- Bake at 350 degrees F for 45-50 minutes.
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