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Paradise Banana Bread*




Source of Recipe


JoAnna Lund


List of Ingredients




1 cup + 2 tbsp Bisquick reduced fat baking mix
6 tbsp graham cracker crumbs
1/2 cup pourable Splenda
1/4 cup chopped macadamia or walnuts
2/3 cup (2 ripe medium) mashed bananas
1 cup (8 oz) crushed pineapple, packed in fruit Juice, drained
2 tbsp Land O Lakes no-fat sour cream
1 tsp rum extract

Preheat oven to 350 deg F. 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.

Serves 8
140 Calories;4g Fat;2g Protein;24g Carbs;236mg Sodium;1g Fiber
Diabetic: 1 starch, 1 fruit, 1/2 fat



Recipe