Recipe: Hershey's Reduced Fat Banana Nut Bread (using egg substitute)

HERSHEY'S REDUCED FAT BANANA NUT BREAD

1/2 cup fat-free dairy sour cream
2 teaspoons baking soda
1 1/2 cups sugar
1/4 cup (1/2 stick) margarine, softened
1/2 cup frozen egg substitute, thawed
3/4 teaspoon salt
3 cups all-purpose flour
1 cup mashed ripe banana (3 medium)
1 teaspoon vanilla extract
2 cups (one 12 oz. pkg.) HERSHEY'S Semi-Sweet Baking Chips (regular or reduced fat)
1/2 cup chopped nuts

Heat oven to 350 degrees F. 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. Cool completely before slicing.

Makes 2 loaves (32 servings)
Adapted from source: Hershey's
From: Vicki,La - 09-26-97