Normally I associate pineapple with a summertime dessert, something fluffy and light. But...I also had a couple of really ripe bananas which I was planning on making banana bread with. Get where I'm going here? Yep why not right?
Recipe makes 16 slices
Prep Time: 20mins
Cook Time: 45mins
My Fitness Pal - Cal: 87, Fat: 1.7g, Carbs: 17.5g, Protein: 3.4g
Ingredients:
2 cups Kodiak Power cakes Pancake mix
2 tsp baking powder
pinch of salt
2 eggs
8 tsp brown sugar
8 tsp Stevia
1 tsp vanilla
2 bananas, mashed
*1 can crushed pineapple in juice, drained, reserve juice
1/2 cup fat free plain greek yogurt
*I used a 384ml can of pineapple tidbits in juice. I drained the juice and whizzed them through my mini processor for a few seconds.
Topping:
2 Tbsp unsweetened coconut flakes
4-6 Tbsp Swerve icing sugar
1/4 reserved pineapple juice
1. Preheat oven to 350. Spray a 10in bundt/fluted pan generously sprayed with cooking spray.
2. In one mixing bowl mix the Kodiak mix, baking powder, salt and set aside.
3. In another mixing bowl beat eggs, brown sugar, stevia and vanilla until you have a creamy consistency.
4. Add the mashed banana and greek yogurt, mix well.
5. Slowly add the dry ingredients to the banana mixture. When every thing is well combined stir in the crushed pineapple. If you find your batter is too thick you can add the almond milk, this does not affect the myWW points.
5. Bake for 50-60mins or until wooden pick comes out clean. Allow cake to cool completely on wire rack before removing from pan. All ovens are different so start checking your cake at the 45min mark.
7. While cake is cooling prepare your glaze by mixing the icing sugar and pineapple juice. Add more or less of each ingredient to get the consistency you would like. When cake is cooled, remove from pan and drizzle the glaze over the top of the entire cake. Sprinkle the coconut on top.
Ingredients:
2 cups Kodiak Power cakes Pancake mix
2 tsp baking powder
pinch of salt
2 eggs
8 tsp brown sugar
8 tsp Stevia
1 tsp vanilla
2 bananas, mashed
*1 can crushed pineapple in juice, drained, reserve juice
1/2 cup fat free plain greek yogurt
*I used a 384ml can of pineapple tidbits in juice. I drained the juice and whizzed them through my mini processor for a few seconds.
Topping:
2 Tbsp unsweetened coconut flakes
1/4 reserved pineapple juice
1. Preheat oven to 350. Spray a 10in bundt/fluted pan generously sprayed with cooking spray.
2. In one mixing bowl mix the Kodiak mix, baking powder, salt and set aside. 3. In another mixing bowl beat eggs, brown sugar, stevia and vanilla until you have a creamy consistency.
4. Add the mashed banana and greek yogurt, mix well. 5. Slowly add the dry ingredients to the banana mixture. When every thing is well combined stir in the crushed pineapple. If you find your batter is too thick you can add the almond milk, this does not affect the myWW points.
5. Bake for 50-60mins or until wooden pick comes out clean. Allow cake to cool completely on wire rack before removing from pan. All ovens are different so start checking your cake at the 45min mark.
7. While cake is cooling prepare your glaze by mixing the icing sugar and pineapple juice. Add more or less of each ingredient to get the consistency you would like. When cake is cooled, remove from pan and drizzle the glaze over the top of the entire cake. Sprinkle the coconut on top.
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