Tuesday, September 1, 2009

Paradise Banana Bread

Paradise Banana Bread
(Cooking Healthy Across America - Joanna Lund)

1 c +2 T Bisquick Reduced fat Baking mix
6 T Graham cracker crumbs
1/2 c Pourable Splenda
1/4 c Chopped macadamia or walnuts
2/3 c (2 ripe medium) mashed Bananas
1 c (1 - 8oz can) crushed Pineapple, packed in fruit Juice,
drained
2 T Land o'Lakes no-fat sour cream
1 t Rum extract

Preheat oven to 350F.

Spray a 9x5 inch loaf pan with butter flavored cooking
spray.

In a large bowl, combine baking mix, graham cracker crumbs, and
Splenda. Stir in nuts. In a small bowl, combine mashed bananas,
pineapple, sour cream, and rum extract.

Add banana mixture to baking mix mixture. Mix
gently just to combine. Spread batter evenly into prepared loaf
pan.

Bake for 55-65 minutes or until a toothpick inserted
in center comes out clean.

Place loaf pan on a wire rack and let set for 5 minutes.
Remove bread from pan and continue cooling on rack.

Cut into 8 thick or 16 thin slices.

HINT: A self-sealed bag works great for crushing graham crackers.

Serves 8 - Each serving equals:
Healthy Exchanges: 1 Bread, 3/4 fruit, 1/4 fat, 17 optional calories
140 calories, 4 gm fat, 2 gm protein, 24 gm carbohydrate, 236 mg sodium, 31
mg calcium, 1 gm fiber
Diabetic/Foodmover: 1 starch, 1 fruit, 1/2 fat

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