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Posts: 14 6/7/08 11:56 P
Sorry Ann...I didn't know we were assigned certain books. I did check and it did not link back here so I thought it was ok to post.
Edited by: PATTIANNE5 at: 6/8/2008 (00:04)
Posts: 5,621 6/7/08 1:27 P
Pattiann, do double check your recipes so we aren't posting the same ones. No problem with duplicates but I know how much work goes into typing them.
I've been working through Cooking Healthy Across America but if you're working on that book I'll gladly switch.
Ann in San Diego
current weight: -11.0 under
Posts: 14 6/7/08 12:47 A
Paradise Banana Bread JoAnna Lund
You may have wondered if every tourist leaving Hawaii was required to carry home a can of macadamia nuts. I'm here to tell you it's not true, but it's still pretty difficult to avoid that classic Hawaiian nut when you're there on vacation! It'll provide a wonderful bit of crunch in this fruitier-than-usual banana bread.
1 cup + 2 tablespoons Bisquick Reduced Fat Baking Mix 6 tablespoons purchased graham cracker crumbs or 6 (2 1/2-inch) graham crackers, made into crumbs 1/2 cup (1 ounce) chopped macadamias or walnuts 2/3 cup (2 ripe medium) mashed bananas 1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, drained 2 tablespoons Land O Lakes no-fat sour cream 1 teaspoon rum extract
Preheat oven to 350 degrees. Spray a 9x5 inch loaf pan with butter-flavored cooking spray. In a large bowl, combine baking mix, graham cracker crumbs, and Sugar Twin. Stir in macadamia 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 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.
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