1 cup sugar
\n1\/4 cup light butter, softened
\n1 2\/3 cups mashed ripe banana (about 3 bananas)
\n1\/4 cup skim milk
\n1\/4 cup low-fat sour cream
\n2 large egg whites
\n2 cups all-purpose flour
\n1 teaspoon baking soda
\n1\/2 teaspoon salt
\nCooking spray<\/p>\n
Preheat oven to 350\u00b0. Combine sugar and butter in a bowl; beat at medium speed of a mixer until well-blended. Add banana, milk, sour cream, and egg whites; beat well, and set aside. Combine flour, baking soda, and salt; stir well. Add dry ingredients to creamed mixture, beating until blended. Spoon batter into 4 (5 x 2 1\/2-inch) miniature loaf pans coated with cooking spray. Bake at 350\u00b0 for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans. Let cool completely on wire racks. Note: To make one 9-inch loaf, spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; bake at 350\u00ba for 1 hour and 10 minutes.<\/p>\n
Yield: 1 loaf, 20 servings
\nCalories: 147
\nFat: 2.2g
\nFiber: 1.1g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 cup sugar 1\/4 cup light butter, softened 1 2\/3 cups mashed ripe banana (about 3 bananas) 1\/4 cup skim milk 1\/4 cup low-fat sour cream 2 large egg whites 2 cups all-purpose flour 1 teaspoon baking soda 1\/2 teaspoon salt Cooking spray Preheat oven to 350\u00b0. Combine sugar and butter in a bowl; beat at medium speed of a mixer until well-blended. Add banana, milk, sour cream, and egg whites; beat well, and set aside. Combine flour, baking soda,…<\/p>\n