Recipe by Doing it Right
This is a great substitute for Banana Bread. It is very dense and very moist. The portions are very generous. This can also be frozen. This is not a super sweet bread. It satisfies my desire for something different. This recipe is courtesy of Joanna Lund. Each serving is only 158 calories. Diabetic Exchanges are: 1 Starch, 1 Fruit and 1/2 Fat. I cooked mine closer to 65 minutes.
Top Review by mandave
Okay, it's probably my own fault this didn't turn out great because I was trying to make it healthier and used mostly whole wheat flour, but it didn't rise at all and was overcooked on the crust. It also wasn't sweet enough, (probably because there's no sugar in the recipe).
- 1 1⁄2 cups flour
- 1 (1/8 ounce) sugar-free instant banana cream pudding mix
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 cup pecans, chopped
- 1⁄3 cup banana, mashed (1 ripe medium)
- 1 cup crushed pineapple with juice, undrained (8 ounce can)
- 1⁄4 cup fat free sour cream
Directions See How It's Made
- Preheat oven to 375 degrees.
- Spray a 9 by 5 inch loaf pan with butter flavored cooking spray.
- In a large bowl, combine flour, dry pudding mix, baking powder and baking soda.
- Stir in pecans.
- In a small bowl, combine banana, undrained pineapple and sour cream.
- Add banana mixture to flour mixture.
- Mix until combined.
- Evenly spread batter into prepared loaf pan.
- Bake for 55 to 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 wire rack.
- Cut into 8 thick or 16 thin slices.
- Note: Exchanges and calories is based on 1/8 of the loaf.