Healthier Sour Cream Banana Bread

This recipe is a revision of seesko's Banana Sour Cream Bread (Oamc) #309946. I modified her recipe to make it healthier and lower in fat. This is the best banana bread that I have ever had! I wanted to post my revisions to get the nutritional information and so that I can remember my changes.

• Ready In: 1 hr 15 mins
• Serves: 30
• Yields: 3 loaves

Ingredients

• 1⁄4 cup white sugar
• 3⁄4 teaspoon ground cinnamon
•  bread
• 3⁄4 cup butter (softened)
• 2 1⁄4 cups white sugar
• 1  large egg
• 1⁄2 cup Egg Beaters egg substitute
• 4  large bananas, very ripe, mashed
• 12  ounces low-fat sour cream
• 2  teaspoons vanilla extract
• 1 1⁄2 teaspoons ground cinnamon
• 1⁄2 teaspoon salt
• 2 1⁄4 teaspoons baking soda
• 2 3⁄4 cups all-purpose flour
• 3⁄4 cup whole wheat flour
• 3⁄4 cup  almonds, sliced

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
2. In a large bowl, cream butter and sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
3. Bake for 1 hour, or until a toothpick inserted in center comes out clean. Baking time depends on oven.
4. I know three loaves is a lot, but remember you can freeze this.