Banana Pineapple Nut Bread

Here's a pretty bread that bakes up moist and hearty, with lots of fruit flavor and wonderful chunks of my favorite nut--pecans! In summer, why not try baking breads in your toaster oven instead of heating up the whole kitchen? But be sure to adjust your cooking time by checking the bread after 40 minutes.
Serves 8 (1 thick or 2 thin slices)

1 1/2 cups all-purpose flour
1 (4-serving) package JELL-O sugar-free instant banana cream pudding mix
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup (1 ounce) chopped pecans
8 maraschino cherries, chopped
1/3 cup (1 ripe medium) mashed banana
1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, undrained
1/4 cup Land O Lakes no-fat sour cream

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 and maraschino cherries. In a small bowl, combine banana, undrained pineapple, and sour cream. Add banana mixture to flour mixture. Mix just until combined. Evenly spread batter into prepared loaf pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Place loaf pan on 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.

Each serving equals:
HE: 1 Bread, 1/2 Fruit, 1/2 Fat, 1/4 Slider, 10 Optional Calories
158 Calories, 2gm Fat, 3gm Protein, 32gm Carbohydrate,
321mg Sodium, 51mg Calcium, 1gm Fiber
DIABETIC: 1 Starch, 1 Fruit, 1/2 Fat

"Fresh from the Hearth, page 122."

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