Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
"Banana bread seems like a light choice to serve my dessert-phobic friends and ever-dieting coworkers. This one is low in fat, so it's an even better option." - Joyce Thomas, Cincinnati, Ohio
Ingredients[]
- 1 cup sugar
- 1 (8-ounce) package fat-free cream cheese
- 1 cup mashed ripe banana (about 2 medium)
- 2 large eggs
- 2 cups reduced-fat baking mix
- 1/2 cup chopped walnuts
- Cooking spray
Directions[]
- Preheat oven to 350°.
- Place sugar and cream cheese in a large bowl; beat with a mixer at medium speed until light and fluffy.
- Add banana and eggs; beat until well blended.
- Add baking mix and walnuts, and stir just until moist.
- Pour batter into a 9-inch loaf pan coated with cooking spray; bake at 350° for 45 minutes.
- Tent bread with foil, and bake an additional 15 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes on a wire rack; remove from pan.
- Cool completely on wire rack.
Yield: 15 servings (serving size: 1 slice)