Banana Pineapple Nut Bread Healthy

This is a great substitute for banana bread. it is very dense and very moist. the portions are very generous. this can also be frozen. this is not a super sweet bread. it satisfies my desire for something different. this recipe is courtesy of joanna lund. each serving is only 158 calories. diabetic exchanges are: 1 starch, 1 fruit and 1/2 fat. i cooked mine closer to 65 minutes.

Steps

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.

Ingredients

flour, sugar-free instant banana cream pudding mix, baking powder, baking soda, pecans, banana, crushed pineapple with juice, fat free sour cream