Banana Sour Cream Bread

By tommy123400

Banana Sour Cream Bread
photographer: Nikki Sheriff
  • 1/3 cup butter, softened

  • 1/2 cup full-fat cream cheese

  • 4 eggs, room temperature

  • 3/4 cup Splenda

  • 1/2 cup Erythritol

  • 2 teaspoons Brown Sugar Twin

  • 1 3/4 cups almond flour

  • 1/4 cup vital wheat gluten

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 2.5-oz jar Gerber Banana Baby Food

  • 1/2 cup sour cream

  • 1 teaspoon banana flavor extract

  1. Preheat oven to 325°F.

  2. Cream butter, cream cheese, pourable Splenda, Diabetisweet (or erythritol), and Brown Sugar Twin well. Add eggs, one at a time, beating well after each. Set aside.

  3. In separate large bowl, blend almond flour, Vital Wheat Gluten, baking powder, and salt.

  4. In small bowl mix baby food, sour cream, and banana extract. Add to butter/cream cheese mixture and beat well.

  5. Mix wet and dry ingredients with large spoon or mixer until fully incorporated. Pour into greased 9 x 5 inch loaf pan and bake for approximately 50 minutes (oven times may vary — don't overbake!)

Nutritional Facts

Calories - 238
Total Fat - 20g
Saturated Fat - 7g
Cholesterol - 82mg
Sodium - 189mg
Potassium - 190mg
Carbohydrates - 9g
Dietary Fiber - 2g
Sugars - 5g
Protein - 8g

breads banana

11 replies

Ladyhawke1 2016-07-13 22:25:56 -0500 Report

I don't understand why so many sugar substitutes. I will try the recipe, however use real bananas and only Splenda.

Sweetest1 2013-03-14 15:12:38 -0500 Report

Could we substitue stevia for the splenda? Can you provide full nutritional facts please and not just the carbs? Thank you.

tommy123400 2011-08-05 17:47:42 -0500 Report

so sorry about the double typo, but you can still makie this bread. For some reason, I cannot edit recipe.