Banana Nut Bread
PREP: 15 min; BAKE: 60 min
Makes 1 loaf, 24 slices
1 1/3 cups mashed ripe bananas (2 large)
2/3 cup sugar (I used Splenda)
1/4 cup milk (I used Skim Milk)
3 tablespoons vegetable oil (I used 3
Tablespoons Fat Free Sour Cream)
1/2 teaspoon vanilla
3 eggs (I used 6 egg whites)
2 2/3 cups Bisquick® Original baking mix (I
used Low Fat Bisquick)
1/2 cup chopped nuts (I omitted these too)
1. Heat oven to 350°. Grease bottom of
9x5x3-inch loaf pan. 2. Stir bananas, sugar,
milk, oil, vanilla and eggs in large bowl. Stir in baking mix and nuts. Pour
into pan. 3. Bake 50 to 60 minutes or until
toothpick inserted in center comes out clean; cool 10 minutes. Loosen sides of
loaf from pan; remove from pan. Cool completely before slicing
1 Slice: 125 calories (70 calories from fat); 8 g fat (1 g
saturated); 20 mg cholesterol; 350 mg sodium; 12 g carbohydrate (0 g dietary
fiber); 1 g protein
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