Banana Bread Pie
Source of Recipe
WW Recipe Review Board STEPH JOSH
Recipe Introduction
Serves: 6
Per Serving: 176 Calories; 1g Fat (4.8% calories from fat); 9g Protein; 33g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 337mg Sodium. Exchanges: 1/2 Grain (Starch); 1 1/2 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 0 Fat. WWP: 3
List of Ingredients
1 1/2 Cups Splenda Granular
1 1/2 Cups Carnation Instant Nonfat Dry Milk Powder
6 Tablespoons Fat Free Margarine
6 Tablespoons Water
1 Cup Ripe Mashed Bananas (about 2 medium)
1/2 Cup Reduced Fat Bisquick
1/2 Cup Egg Substitute
1 teaspoon Vanilla Extract
Recipe
Preheat oven to 400 degrees. Spray a 9" pie plate with butter flavored cooking spray; set aside. Place the Splenda, milk powder, margarine and water into a medium mixing bowl. Blend with a hand blender on lowest speed until moist, and then on high speed until smooth. Scrape down the sides of the bowl and add the mashed bananas, Bisquick, egg substitute and vanilla. Blend on low speed until combined well, about 1 minute. Pour batter into the prepared pie plate. Bake for 20-25 minutes, or until the top is lightly browned and a toothpick inserted near the middle comes out clean. Let rest for at least 30 minutes before cutting. Serve warm with a dollop of fat free cool whip on top. Refrigerate any leftovers.
Note: The texture of this kind of reminds me of a pound cake/bread pudding mix, but it tastes like banana bread. The more ripe your bananas are, the better the taste.
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