How To Make Healthy Banana Sour Cream Bread
Turn overripe bananas into a delightful dessert with this banana sour cream bread. It’s baked with whole wheat flour and less sugar for a healthier option!
Preheat oven to 300 degrees F. Grease four 7×3-inch loaf pans.
Stir together 2 tablespoons white sugar and 1 teaspoon cinnamon in a small bowl. Dust the pans lightly with sugar mixture.
Beat butter and 1½ cups sugar with an electric mixer in a large bowl until smooth.
Blend in eggs, mashed bananas, sour cream, vanilla extract, and 2 teaspoons of cinnamon.
Whisk together salt, baking soda, all-purpose flour, and whole wheat flour in a bowl.
Stir flour mixture into butter mixture until just combined. Fold in nuts. Divide into prepared pans.
Bake in the preheated oven for about 1 hour until a toothpick inserted in center comes out clean.
- Calories: 175.46kcal
- Fat: 5.70g
- Saturated Fat: 3.26g
- Trans Fat: 0.12g
- Monounsaturated Fat: 1.52g
- Polyunsaturated Fat: 0.46g
- Carbohydrates: 28.38g
- Fiber: 1.72g
- Sugar: 12.17g
- Protein: 3.79g
- Cholesterol: 27.58mg
- Sodium: 165.27mg
- Calcium: 30.09mg
- Potassium: 153.49mg
- Iron: 0.88mg
- Vitamin A: 48.26µg
- Vitamin C: 2.02mg
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