This is a very yummy Banana Bread version. It’s super moist and has just a hint of cream cheesey-ness.
¼ c. sugar
¾ c. Splenda
4 oz. light cream cheese
1 cup mashed ripe bananas (2-3)
2 egg whites
2 cups reduced fat Bisquick
1 tsp. vanilla
Place sugar, Splenda and cream cheese in a large bowl, beat with a mixer at medium speed until light and fluffy. Add bananas, eggs and vanilla; beat until well blended. Add the baking mix and stir until moist. Pour batter into a 9″ loaf pan coated with cooking spray. Bake at 350 for 45 to 60 minutes or until a tooth pick inserted in the center comes out clean. Cool in pan for at least 10 minutes on a wire rack, remove from pan. Cool completely on wire rack.
Yield 10 servings. Per serving= 169 Calories; 4g Fat (20.2% calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 378mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.