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Categories:Viewed: 9 - Published at: 7 years ago
Ingredients
- 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
Method
- 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.
