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 bananas, mashed ( 1 ripe medium)
1 cup crushed pineapple with juice, undrained ( 8 ounce can)
1/4 cup fat free sour cream
Directions:
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.
Servings: 8
Time preparation: 10 min.
Time total: 75 min.