Makes 12 Servings
1 Serving = 3 PointsPlus™
3/4 cup fat-free egg substitute1/2 cup light butter, softened
1 cup Splenda granulated
2 tsp vanilla
2 1/2 cups mashed bananas
1/3 cup light sour cream
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/3 cup mini chocolate chips
1 cup blueberries
Preheat oven to 350º. Spray a 9 x 5 inch loaf pan.
In a large bowl, beat egg substitute, butter, Splenda and vanilla until smooth.
Add sour cream, flour, baking powder and baking soda. Mix until combined.
Fold in chocolate chips and blueberries.
Transfer to the loaf pan and smooth the surface with a spatula.
Bake 55 – 65 minutes until the top is browned and a wooden toothpick inserted in the center comes out clean. Cool in the pan.
This will keep for 3 days at room temperature wrapped in foil or it can be frozen.
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***