A great banana bread that uses fat free sour cream, walnuts and vanilla to create a wonderful tasty and textured cake.
To further reduce calories, I used 1/2 c Egg Beaters for the egg whites, 8 bananas, 1 c Splenda instead of the brown sugar, 2 T applesauce instead of the margarine, 2 T vanilla and 2 c each whole wheat and white flour. I baked at 350 due to lack of fat in recipe. I thought it came out pretty decent. I would make it again. I covered the tops of the bread with foil during cooking so they wouldn't over brown. - 02 May 2005 (Review from Allrecipes USA and Canada)
I made a few revisions but this is a great recipe! First, I only made 1/2 the original size so that I just made one pan of the bread. I used 1/2 white & 1/2 whole wheat flour, added 3 tbsp applesauce in lieu of margarine/oil, added 1 tbsp ground flax seed, used twice as many walnuts, added an extra splash of vanilla, and didn't use any raisins. For those interested, I timed the cooking and it took one loaf 37-40 minutes with no burnt top and a moist inside. NOTE: The whole wheat flour makes it a more dense bread and the lack of oil/margarine affects the consistency but neither change the good taste! - 23 Sep 2007 (Review from Allrecipes USA and Canada)
I cut this recipe in 1/2 and I still get 12 small muffins from it. And they are so moist and almost spongy. Fast and Delicious. - 27 Apr 2000 (Review from Allrecipes USA and Canada)