2 tbsp. finely chopped walnuts
1 3/4 cups flour
1 1/4 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. cinnamon
1/2 tsp. salt
2/3 cup packed light brown sugar
1/2 cup reduced-fat sour cream
1/4 cup liquid egg substitute
1 tsp. vanilla
2 ripe bananas, mashed

Preheat oven to 350°F.

Coat a 8-1/2 x 4-1/2 loaf pan with cooking spray. Spread walnuts on baking sheet. Bake until fragrant. Cool. In bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Reserve.

In a bowl, whisk together brown sugar, sour cream, egg substitute and vanilla until blended. Stir in flour mix until just combined. Stir in bananas and walnuts. Transfer to pan.

Bake 45 minutes or until toothpick inserted into center comes out clean. Cool 15 minutes.

Transfer from pan to rack. Cool completely.

In a small bowl, stir in 1 tablespoons water into 2/3 cup confectioners' sugar until smooth. Spread over cake.

Submitted by: Sherry Monfils