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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
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).
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
*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.