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