A tasty banana bread that’s also low in fat.
Preheat oven to 375 degrees F (190 degrees C). Lightly spray two 8x4x2 inch loaf pans with a non-stick cooking spray.
Combine the fat free sour cream, egg whites, vanilla, bananas and margarine and mix on medium speed of electric mixer until smooth, creamy and well blended.
Sift the flour, baking powder, baking soda, salt and light brown sugar into the banana mixture. Stir with a spoon until combined. Add more flour if necessary until a thick and rather resistant dough is formed. Fold in the optional nuts and raisins. Mix for 1 minute on the low speed of an electric mixer. Divide dough evenly between the two loaf pans.
Bake at 375 degrees F (190 degrees C) until golden and the center tests done. Remove breads from pans immediately and allow to cool on a rack before slicing.
Per Serving: 188 calories; protein 4.7g; carbohydrates 38.6g; fat 1.8g; cholesterol 1.6mg; sodium 326.2mg.
The best flavour of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as white bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then clear it off the next day.