Sweet And Tangy Sour Cream Banana Bread - cooking recipe

Ingredients

1/4 cup sucralose sugar substitute (such as Splenda(R) Granulated)
1 teaspoon ground cinnamon
3/4 cup light margarine (such as Smart Balance(R) Light)
1 1/2 cups sugar and sucralose blend for baking (such as SPLENDA(R) Sugar Blend)
6 very ripe bananas, mashed
3/4 cup egg substitute
1 (16 ounce) container reduced-fat sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
4 1/2 cups white whole wheat flour (such as King Arthur(R))
1 scoop vanilla protein powder (optional)
1 tablespoon baking soda
1/2 teaspoon salt substitute (such as Morton(R) Lite SaltTM Mixture)
1 cup chopped walnuts (optional)

Preparation

Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3-inch loaf pans.
Mix 1/4 cup sucralose sugar substitute and 1 teaspoon cinnamon together in a bowl. Dust the prepared loaf pans with sugar-cinnamon mixture.
Beat margarine and 1 1/2 cups sucralose blend for baking together in a bowl using an electric mixer until smooth and creamy. Mix bananas, egg substitute, sour cream, vanilla extract, and 2 teaspoons cinnamon into creamed margarine mixture until smooth. Stir flour, protein powder, baking soda, and salt substitute into banana mixture until batter is just mixed; fold in walnuts. Pour batter into the prepared loaf pans.
Bake in the preheated oven until a toothpick inserted in the center of a loaf comes out clean, about 1 hour.