Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg Substitute | 1 large egg (50g) | 78 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Sugar Substitute | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
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.