Ingredients
- 1½ cups all-purpose flour
- 1 cup oats (quick or old fashioned, uncooked)
- ¼ cup granulated sugar or 2 tablespoons heat-stable sugar substitute equal to
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt (optional)
- 1 x 8-ounce can crushed pineapple in juice, undrained
- ½ cup fat-free milk
- ⅓ cup mashed ripe banana (about 1 medium)
- ¼ cup egg substitute or 2 egg whites, lightly beaten
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla
Make it step by step
- Heat oven to 350°F.
- Grease and flour 8 x 8-inch square pan.
- In large bowl, combine flour, oats, sugar or sweetener, baking powder, baking soda and salt; mix well.
- In medium bowl, combine pineapple (including juice), milk, banana, egg substitute, oil and vanilla; blend well.
- Add to dry ingredients all at once; stir just until dry ingredients are moistened (do not overmix)
- Pour batter into pan.
- Bake 45 to 50 minutes or until golden brown and wooden pick inserted in center comes out clean.
- Cool in pan on wire rack 10 minutes.
- Remove from pan.
- Serve warm or at room temperature.
- Store tightly covered.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.