Email to Dawn      

Recipe Categories: dawn792's HOME PAGEAPPETIZERS Asian BarCookies Beans Beef BEVERAGES BREAD BREAKFAST CAKESandPIES Calzone CANDY CASSEROLES COOKIES Core-Casserole Core-Dessert Core-Eggs Core-Pasta Core-Poultry Core-Soup CoreBeans CrescentRollRecipes CROCKPOT DESSERTS EGGS FISHandSEAFOOD FrozenDesserts FRUIT GrilledMeats Ham HowToArticles IceCream Jello Lamb legumes MaindishPie MDSoup MEATS Mexican Muffins PASTA PIZZA Pork Potatoes POULTRY Pumpkin RecipeswithTuna RICE SALADandDRESSING SANDWICHES SAUCES Seafood sidedish Smoothie SNACKS SOUPSandSTEWS StirFry SugarFree Veal VEGETABLES VEGETARIAN WrapsBurritos WWCoreEntree WWCorelightmeal

Coconut Banana Bread*




Source of Recipe


JoAnna Lund


List of Ingredients




1 1/2 cups Bisquick Reduced Fat Baking Mix
1/2 cup Splenda Granular
1 teaspoon baking powder
1/4 cup flaked coconut
1/4 cup I Can't Believe It's Not Butter Light
Margarine
2/3 cup (2 medium-sized) mashed ripe banana
2 tablespoons Land O Lakes no-fat sour cream
1 teaspoon coconut extract
1/4 cup fat-free milk

Preheat oven to 350 degrees. Spray a 9-by-5 inch loaf pan with butter-flavored cooking spray. In a large bowl, combine baking mix, Splenda, baking powder, and coconut. In a small bowl, combine margarine, banana, sour cream, coconut extract, and milk. Add banana mixture to flour mixture. Mix gently just to combine. Spread batter into prepared loaf pan. Bake for 55 to 60 minutes or until bread tests done. 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 slices.

Serves 8
149 Calories, 5g Fat, 3g Protein, 24g Carbs, 385mg Sodium, 1g Fiber
Diabetic Exchanges: 1 1/2 St/Ca, 1 Fa, 1/2 Fr




Recipe