- 1/4 cup nonfat sour cream
- 1 tsp. baking soda
- 1/2 cup sugar
- 1/8 cup oil or margarine
- 1/4 cup egg beaters or an egg
- 1/2 tsp. salt
- 1 1/2 cup flour
- 1/4 cup milk
- 2 ripe bananas
- 1 cup pecans crushed up
- 1 tsp. vanilla
DIRECTIONS:
In a large bowl, stir the flour, salt and soda together with a spoon. In a little bowl, stir the sugar, the oil or margarine, sour cream, and the egg beaters together. Add the egg mixture to the flour mixture and slowly add the milk, and stir until just incorporated. With a masher, mash the bananas into the batter and add the vanilla and the pecans until just mixed together. Pour into a greased pyrex glass bread pan. Place in a 325-350 degree oven for 45 minutes.
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Is there something I can substitute for the sour cream in this recipe? Only because I have all the ingredients but that, and I was going to make it now. 🙂
Strain plain yogurt. It should be fine.
My husband has pre-hypertension and I’m still trying to stay away from recipes with 400mg+ of sodium per serving. Thanks much!
You can significantly reduce the sodium in this recipe with a few ingredient substitutions. I would use plain, nonfat Greek yogurt in place of the sour cream and 2 T UNSALTED butter in place of the oil/margarine. When I put this recipe in my recipe calculator, I estimated 12 slices per loaf. The sodium per slice was 243. This is not a recipe I would use every day, but I will keep it on file for when I do want this kind of treat.
Why would you not add cinnamon to the recipe?