Banana Nut Bread

    45 minutes

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

    31 people made this

    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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    Reviews in English (17)


    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)