How to Make Dill Pickle Bread Without Sour Cream

Healthier Banana Sour Cream Bread

Chop up your dried beef and your dill pickles and cream your cream cheese until smooth using your mixer.

Recipe Summary Healthier Banana Sour Cream Bread

Esther is right! The sour cream makes this one so moist it melts in your mouth. I make it healthier by using light sour cream, whole wheat flour and less sugar and butter --and you know what? No one can tell the difference!

Ingredients | Dill Pickle Bread Without Sour Cream

2 tablespoons white sugar

1 teaspoon ground cinnamon

½ cup butter

1 ½ cups white sugar

3 eggs

6 very ripe bananas, mashed

1 (16 ounce) container reduced fat sour cream

2 teaspoons vanilla extract

2 teaspoons ground cinnamon

½ teaspoon salt

3 teaspoons baking soda

2 ½ cups all-purpose flour

2 cups white whole wheat flour

1 cup chopped walnuts (Optional)

Directions

Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3-inch loaf pans.

Stir together 2 tablespoons white sugar and 1 teaspoon cinnamon in a small bowl. Dust pans lightly with sugar mixture.

Beat butter and 1 1/2 cups sugar with an electric mixer in a large bowl until smooth. Blend in eggs, mashed bananas, sour cream, vanilla extract, and 2 teaspoons cinnamon. Whisk together salt, baking soda, all-purpose flour, and whole wheat flour in a bowl. Stir flour mixture into butter mixture until just combined; fold in nuts. Divide into prepared pans.

Bake in preheated oven until a toothpick inserted in center comes out clean, about 1 hour.

This recipe is a healthier version of Banana Sour Cream Bread.

Info | Dill Pickle Bread Without Sour Cream

prep: 10 mins cook: 1 hr total: 1 hr 10 mins Servings: 32 Yield: 4 7x3-inch loaves

TAG : Healthier Banana Sour Cream Bread

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