Marbled-Chocolate Banana Bread
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 bananas)
1/2 cup egg substitute
1/3 cup plain low-fat yogurt
1/2 cup semisweet chocolate chips
Cooking spray
Preheat oven to 350°. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.
Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined.
Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife.
Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Yield: 1 loaf, 16 slices (serving size: 1 slice)
NUTRITION PER SERVING: CALORIES 183(23% from fat); FAT 4.7g (sat 2.8g,mono 1.4g,poly 0.2g); PROTEIN 3.1g; CHOLESTEROL 8mg; CALCIUM 18mg; SODIUM 180mg; FIBER 1.3g; IRON 1.1mg; CARBOHYDRATE 33.4g
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Paradise Banana Bread
1 c + 2 T Bisquick, reduced fat
1 c crushed pineapple, drained
6 T graham cracker crumbs
2 T no fat sour cream
1/2 c pourable Splenda
1 oz Rum or 1 tsp rum extract
2 ripe medium bananas
Preheat oven to 350*. Spray bread pan with cooking spray. In a large bowl combine all ingredients then spread into loaf pan. Bake 55-65 minutes. Makes 8 servings at 3 points each.
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Pistachio Mini Loaves
18 1/4 ounces yellow cake mix
1 pk sugar-free pistachio pudding
8 ounces reduced fat or fat-free sour cream
4 medium egg
1/4 c vegetable oil
1/4 c water
1/4 c pecans, finely chopped
3 T brown sugar, or brown sugar substitute
2 1/2 tsp ground cinnamon
In mixing bowl, combine cake & pudding mix. Add sour cream, eggs, oil and water, beat until blended. Pour into 5 greased 5 3/4" x 3" x 2" loaf pans. Combine the pecans, brown sugar & cinnamon, sprinkle over batter.
Bake at 350 for 35-40 min. or until toothpick inserted near center comes clean. Cool for 10 minutes before removing from pans to wire rack. Yield 5 loaves. (NOTE: removed easily in less than 10 minutes cooling time)
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Jamaican Banana Bread
Yield: 16 Servings
Cooking spray
2 T stick margarine, softened
2 T tub light cream cheese, softened
1 c sugar
1 large egg
2 c all-purpose flour
2 t baking powder
1/2 t baking soda
1/8 t salt
1 c mashed ripe banana
1/2 c skim milk
2 T dark rum or 1/4 teaspoon imitation rum extract
1/2 t grated lime rind 2 t lime juice
1 t vanilla extract
1/4 c chopped pecans,toasted
1/4 c flaked sweetened coconut
1/4 c packed brown sugar
2 t margarine
2 t lime juice
2 t dark rum or 1/8 teaspoon imitation rum extract
2 T chopped pecans,toasted
2 T flaked sweetened coconut
Preheat oven to 375. Coat an 8 x 4-inch loaf pan with cooking spray; set aside.
Beat 2 tablespoons margarine and cheese at medium speed of a mixer; add 1 cup sugar, beating well. Add egg; beat well. Combine flour, baking powder, baking soda, and salt; stir well. Combine banana and next 5 ingredients (banana through vanilla); stir well.
Add flour mixture to creamed mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition. Stir in 1/4 cup pecans and 1/4 cup coconut. Pour batter into prepared pan; bake at 375 for 50 to 60 minutes or until toothpick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan. Let cool slightly on a wire rack.
Combine brown sugar and 2 teaspoons each margarine, lime juice, and rum in a saucepan; bring to a simmer. Cook 1 minute; stirring constantly. Remove from heat. Stir in 2 tablespoons each pecans and coconut; spoon over loaf.
NUTRITION PER SERVING: CALORIES 187; FAT 5.4g; FIBER 1.1g
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Pumpkin Raisin Nut Bread
Yield: 12 servings; 3 points per serving
1 15.4 oz package nut quick bread mix
1/2 c raisins
3/4 c canned pumpkin
1/2 c water
1/4 c egg substitute
1 t pumpkin pie spice
Preheat oven to 350 degrees. Combine bread mix and raisins in a bowl; make a well in center of mixture. Combine pumpkin and next 3 ingredients; stir well. Add to dry ingredients, stirring just until moist. Spoon batter into an 8 1/2- x 4-inch loaf pan coated with cooking spray. Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean.
Let cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on a wire rack.
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Banana Mini Loaves
Yield: 3 small loaves; Cut each loaf into thirds, 1 point per slice
1 cup oatmeal
2/3 cup nonfat powdered milk
1/4 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 tsp. vanilla
5 tsp. Splenda (more if you like it sweeter)
4 egg whites
1 pureed banana
Preheat oven to 350 degrees. Mix all ingredients together and divide into 3 small loaf pans, prepared with Pam.
Bake at 350 degrees for 25 minutes if pans are dark or non-stick. Bake for 30 minutes if glass.
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Carrot Cake Bread
Yield: 11 servings; 2 points per serving
It’s quick, easy and comes out super moist!
1 box of carrot cake mix
1 small can of pumpkin (15 oz)
2 egg whites
5-6 baby grated baby carrots (optional)
Non-stick cooking spray
Spray two bread pans with cooking spray. Beat all the ingredients and split between the bread pans. Bake at 350 degrees for about 40 minutes or until an inserted toothpick comes out clean and dry.
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Easy Banana Bread
Yield: 8 servings; 2 points per serving
1 cup Splenda
1 1/2 cup Heart Smart RF Bisquick
3 Medium-sized ripe mashed bananas
2 egg whites
Mix until moistened and bake in 9x5 loaf pan for 1 hour at 325.
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Strawberry Bread
Yield: 16 servings; 2 points per serving
3 large egg(s)
1 1/2 cup SPLENDA No Calorie Sweetener
1 cup unsweetened applesauce
1 Tbsp vanilla extract
2 cup all-purpose flour
1 cup rolled oats
1 Tbsp ground cinnamon
1 tsp baking soda
1 tsp table salt
1/2 tsp baking powder
2 cup unsweetened frozen strawberries
Beat eggs and splenda, add applesauce and vanilla.
Mix in flour, oats, cinnamon, soda, salt, and baking powder. Add crushed strawberries and mix well.
Pour into two 4 x 8 inch loaf pans sprayed with Pam. Bake 1 hour at 350 degrees.
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Strawberry Pecan Bread
Yield: 16 servings; 3 points per serving
1/2 cup Egg Beaters Egg Beaters
2 tsp ground cinnamon
1/2 tsp table salt
1/2 cup unsweetened applesauce
10 oz strawberries, sliced
1 tsp baking soda
1/2 cup sugar
1 1/2 cup all-purpose flour
1 cup chopped pecans
1/2 cup Splenda sugar blend for baking
Beat eggbeaters, sugar/splenda and applesauce until well combined. Add flour, cinnamon, baking soda and salt. Beat until well blended (batter should be thick).
Stir in berries and the nuts. Pour batter into a greased 9 x 5 x 3" loaf pan.
Bake at 350F for 55-65 minutes, until toothpick inserted comes out clean. Let cool in pan for 10 minutes. Remove from pan and cool completely on a wire rack.
Slice horizontally into 8 slightly bigger than one inch slices, then slice down the middle vertically, leaving you with 16 slices.
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Banana Bread Pie
Yield: 8 servings; 4 points per serving
1 cup mashed bananas
1/2 cup Reduced Fat Bisquick
2 eggs
14 ounces Eagle Brand Fat Free Sweetened Condensed Milk
1 tablespoon light butter, melted
1 teaspoon vanilla extract
Preheat oven to 400 degrees. Coat a 9" pie plate with nonstick cooking spray; set aside.
Place all ingredients in a large mixing bowl and beat on low speed until well-blended, 1-2 minutes. Scrape batter with a rubber spatula into prepared pie plate and smooth top.
Bake until pie is well caramelized on top and firm around the edge, but still a little soft in the center, 25-30 minutes. Remove pie from oven and let it rest for 30 minutes before slicing. Serve it warm with vanilla ice cream or chilled with whipped cream.
Store pie covered in plastic wrap at room temperature for one day, or in the refrigerator for up to 4 days.
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Apple-Raisin Sourdough Stuffing
Yield: 12 servings; 2 points per serving
1 sprays cooking spray
9 medium slice sourdough bread, stale
3 large apple(s), Granny Smith, peeled and coarsely chopped
3/4 cup raisins, or dried cranberries
4 medium celery, stalks, finely chopped
1 small onion(s), finely chopped
2 tsp Chef Paul Prudhomme's Magic Seasoning Blends Poultry Magic, or similar poultry seasoning product
1 cup canned chicken broth
Preheat oven to 325°F. Coat a 2-quart casserole dish with cooking spray.
Tear 6 pieces of bread into small pieces; put in a food processor and chop into coarse crumbs. Cut remaining 3 slices of bread into 1/2-inch cubes.
Place crumbs and cubes in a large bowl and add remaining ingredients, except broth. Toss to mix well; slowly add broth as you continue tossing.
Loosely spoon stuffing into casserole dish. Bake uncovered until heated through and lightly browned on top, about 45 minutes. Yields about 1/2 cup per serving.
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