Banana Nut Bread

Banana Nut Bread


28 people made this

A great banana bread that uses fat free sour cream, walnuts and vanilla to create a wonderful tasty and textured cake.

Julia Oh

Serves: 20 

  • 3/4 cup (185ml) fat free sour cream
  • 4 egg whites
  • 1/4 cup chopped walnuts
  • 1/3 cup sultanas
  • 2 teaspoons baking powder
  • 2 teaspoons bicarbonate of soda
  • 6 very ripe bananas, mashed
  • 2 tablespoons reduced fat margarine
  • 1 tablespoon vanilla essence
  • 1 teaspoon salt
  • 2/3 cup (100g) packed light brown sugar
  • 4 cups (500g) plain flour

Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Preheat oven to 180 degrees C. Lightly spray two 20 x 10 x 5cm bread tins with a non-stick cooking spray.
  2. Combine the fat free sour cream, egg whites, vanilla, bananas and margarine then mix on medium speed of electric mixer until smooth, creamy and well blended.
  3. Sift the flour, baking powder, bicarbonate of 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 sultanas. Mix for 1 minute on the low speed of an electric mixer. Divide dough evenly between the two bread tins.
  4. Bake at 180 degrees C until golden and the centre tests done. Remove breads from tins immediately and allow to cool on a rack before slicing.

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