Old Fashioned Banana Bread Joanna Lund KWQC-TV6 01/26/1999
I stirred even more ripe banana than usual into this traditional banana bread because, as Mae West might have said, "Too much of a good thing can be wonderful!" See if you agree!
Serves 8 (1 thick or 2 thin slices)
1/2 cup Land O'Lakes no-fat sour cream 1/2 cup pourable Sugar Twin 1 cup (3 ripe medium) mashed bananas 1 egg or equivalent in egg substitute 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 cup (1 ounce) chopped walnuts
Preheat oven to 375 degrees. Spray a 9-by-5-inch loaf pan with butter-flavored cooking spray. In a large bowl, combine sour cream and Sugar Twin. Stir in bananas and egg. Add flour, baking powder, and baking soda. Mix gently to combine. Fold in walnuts. Evenly spread batter into prepared loaf pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Place loaf pan on a wire rack and let set for 5 minutes. Remove bread from pan and continue cooling on wire rack. Cut into 8 thick or 16 thin slices.
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