1/2 c Fat-free dairy sour cream
2 ts Baking soda
1 1/2 c Sugar
1/4 c Margarine; softened
1/2 c Frozen egg substitute
— thawed 3/4 ts Salt
3 c All-purpose flour
1 c Mashed ripe banana (3 med.)
1 ts Vanilla extract
12 oz HERSHEY’S Baking Chips
-(Reduced Fat Semi-Sweet) 1/2 c Chopped nuts
Heat oven to 350F. Lightly spray two 9x5x3-inch loaf pans with non-stick vegetable cooking spray. In small bowl, stir together sour cream and baking soda; set aside. In large bowl, beat sugar and margarine on medium speed of electric mixer until well blended. Add egg substitute and salt; beat well. Gradually add flour to sugar mixture, beating until well blended. Add sour cream mixture, banana and vanilla; beat until smooth. Fold in chips and nuts. Pour batter evenly into prepared pans. Bake 45 to 55 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire rack; immediately wrap in plastic wrap. Cool completely before slicing. 2 loaves (32 servings). Nutrition facts: Serv size: 1 slice (53g), Servings: 32, Amount Per Serving: Calories 160, Fat Cal. 35, Total Fat 5g* (8% DV), Sat.Fat 2.5G (13% DV), Cholest.
0mg (0% DV), Sodium 150mg (6% DV), Total carb. 27g (9% DV), Dietary
Fiber 1g (4% DV), Sugars 17g, Protein 3g, Vitamin A (0% DV), Vitamin C (0% DV), Calcium (0% DV), Iron (4% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. *contains 2g of Salatrim per serving, only 55% of which is used by the body. Therefore this recipe provides 4g of available fat per serving vs 11g in the regular Hershey’s Chocolate Chip Banana Nut Bread recipe
Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master compatible recipe format by Karen Mintzias (km@salata.com)