Tuesday, September 1, 2009

Banana Pineapple Nut Bread

Banana Pineapple Nut Bread



Serves: 8 (1 thick or 2 thin slices)

1 ½ cup all- purpose flour

1 (4-serving) package JELLO-O sugar-free
instant banana cream pudding mix

1 tsp. Baking powder

½ tsp. Baking soda

1/4 cup (1 oz.) chopped pecans

8 maraschino cherries, chopped

1/3 cup (1 ripe medium) mashed banana

1 cup (one 8 oz. Can) crushed pineapple, packed in fruit juice, undrained

1/4 cup Land O lakes no-fat sour cream

Pre-heat oven to 375 degrees.

Spray a 9x 5 in. loaf pan with butter-flavored cooking spray.

In a large bowl, combine flour, dry pudding mix, baking powder
and baking soda. Stir in pecans and maraschino cherries.

In a small bowl, combine banana, undrained pineapple and sour cream.

Add banana mixture to flour mixture. Mix just until combined.

Evenly spread batter into prepared loaf pan.

Bake 55-65 minutes or until a toothpick comes out clean.

Place loaf pan on a wire rack and let set for 5 minutes.


Remove bread from pan and continue cooling on wire rack.
Cut into 8 thick or 16 thin slices.

H.E. = 1 Bread, 1/2 Fruit, 1/2 Fat, 20 OC

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