I love love banana bread. I had a bunch of bananas going bad so I decided to try a “healthy” version.
I was hesitant about the sour cream part but I couldn’t even taste it.
Sadly, the bread got overcooked so when I pulled it out of the oven I was really afraid that I had ruined it. I decided to try a slice anyways and found that the combination of a course crust and gooey middle really complimented each other and I quickly swallowed up two slices.
I halved the recipe because there’s just the two of us so it only made this small loaf. It also didn’t rise and I assume because all it had was an itty bit of egg whites and no baking powder. I also substituted butter in for the flaxseed meal since we didn’t have any of that lying around.
- 3/4 cup sugar
- 3/4 cup flaxseed meal
- 5 ripe bananas, mashed
- 1/4 cup skim milk
- 1/4 cup low-fat sour cream
- 2 teaspoons egg whites
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat the oven to 350 degrees F (175 degrees C). Grease and a 9×5 inch loaf pan.
- In a medium bowl, mix together the sugar blend, flax meal, bananas, milk, sour cream and egg whites until well blended. Combine the flour, baking soda and salt; stir into the banana mixture until moistened. Spoon into prepared loaf pan.
- Bake for 1 hour and 10 minutes in the preheated oven, or until a toothpick inserted into the crown of the loaf comes out clean.