Paradise Banana Bread
Yield: 8 Servings
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.
Lin's notes: Since I ran out of rum extract and sour cream, I substituted
coconut extract and fat-free plain non-fat yogurt and it came out GREAT!! I also
used pecans instead of the macadamia or walnuts the recipe called for.
Each serving equals:
HE: 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: 1 starch, 1 fruit, 1/2 fat
Source: Cooking Healthy Across America by JoAnna Lund, p. 220
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