1/2 c Sour Cream, Imitation -- fat
Free
2 ts Baking Soda
1 1/2 c Sugar
1/4 c Margarine -- softened
1/2 c Egg Beaters. 99% Egg
Substitute -- thawed
3/4 ts Salt
3 c Flour
3 md Bananas -- mashed
1 ts Vanilla
12 oz Chocolate Chips -- low fat
1/2 c Nuts -- chopped
Heat oven to 350F. 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; immediately
wrap in plastic wrap. Cool completely before slicing.
