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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
6/30/08 12:21 P

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I've made this probably more then any other of the dessert recipes. Every one loves it and it freezes great! I like it "toasted" best after I've frozen it. Otherwise it's a bit on the dry side, some how toasting it makes it more moist! At least on the inside, and the outside will be crispy and sweet!



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SKYBOYSMOM Posts: 1,152
6/30/08 11:41 A

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Easy Banana Bread
Marilu Olson, Rochester, MN, shares an ultra quick banana bread recipe. I don't know about you, but I don't think you can ever have too many banana bread recipes!
Serves 8 (1 thick or 2 thin slices)

1/2 cup Land O Lakes no-fat sour cream
1/2 cup Splenda
1 cup (3 medium) mashed ripe banana
1 egg or equal in egg substitute
1 teaspoon vanilla extract
1 1/2 cups Bisquick Reduced Fat Baking Mix
1/4 cup (1 ounce) chopped walnuts

Preheat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with butter-flavored cooking spray. In a large bowl, combine sour cream, Splenda, mashed banana, egg, and vanilla extract. Add baking mix and walnuts. Mix well to combine. Spread batter into prepared loaf pan. Bake for 50 to 60 minutes or until a toothpick inserted in center comes out clean. Place pan on a wire rack and allow to cool for 5 minutes. Remove from pan and continue cooling on wire rack. Cut into 8 thick or 16 thin slices.

Each serving equals:
HE: 1 Bread, 3/4 Fruit, 1/4 Protein, 1/4 Fat, 1/4 Slider, 1 Optional Calories
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148 Calories, 4gm Fat, 4gm Protein, 24gm Carbohydrate,
290mg Sodium, 42mg Calcium, 1gm Fiber
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DIABETIC: 1 Starch, 1/2 Fruit, 1/2 Fat
"Healthy Exchanges Food Newsletter May 1998, pg. 5."




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