Low-Fat Banana Bread

My family really loves banana bread. We make it with either pecans or walnuts. It gets gone in a hurry at our house! Who says low-fat can’t be yummy? This banana bread can be made as muffins as well as loaves!
Yield: 32 servings (serving size: 1 slice)
Low-fat Banana Bread

INGREDIENTS:
2 cups sugar
2 (8-ounce) packages fat-free cream cheese
4 medium bananas (ripe, mashed)
4 large eggs
4 cups reduced-fat baking mix (such as Bisquick)
1 cup chopped walnuts or pecans
Cooking spray

DIRECTIONS:
1. Preheat oven to 350°.
2. In a large bowl beat sugar and cream cheese with a mixer at medium speed until light and fluffy. Add bananas and eggs; beat until well blended. Add the baking mix and walnuts; stir just until moist.
3. Pour batter into (2) 9-inch loaf pans coated with cooking spray; bake at 350° for 45 minutes. Cover bread with foil and bake an additional 15 minutes or until a wooden pick inserted in center comes out clean.
4. Cool in pan 10 minutes on a wire rack, then remove from pan. Cool completely on wire rack. 

 To make muffins 
Spray muffin pans well, then fill and bake at 350° for about 20-25 minutes. Check after 18 minutes as ovens may vary. Bake until golden brown and toothpick inserted in center comes out clean.