Bananas are a good source of potassium, which is an important nutrient for lowering blood pressure. These bananas, enhanced with brown sugar, cinnamon, and vanilla extract, crown brown rice pudding, which is served barely warm.
Recipe information
Yield
Serves 6; 1/2 cup rice pudding and scant 1/4 cup banana per serving
Ingredients
Preparation
Step 1
In a medium saucepan, bring the water to a boil over high heat. Add the rice. Reduce the heat and simmer, uncovered, for 30 minutes. Drain well in a colander.
Step 2
Preheat the oven to 350°F. Lightly spray a 1-quart glass baking dish with cooking spray.
Step 3
In a medium bowl, stir together the rice, milk, egg substitute, sugar, 2 teaspoons vanilla, 1/2 teaspoon cinnamon, and the nutmeg. Pour into the baking dish. Cover the dish and set it in a large baking pan. Pour hot tap water into the pan to a depth of 1 inch.
Step 4
Bake for 1 hour, or until the mixture thickens. Remove from the oven and let stand for 20 to 30 minutes, or until barely warm.
Step 5
Near the end of the standing time, melt the margarine in a medium nonstick skillet over medium-high heat, swirling to coat the bottom. Add the bananas, brown sugar, and remaining 1/4 teaspoon cinnamon, stirring gently to coat. Cook for 1 to 2 minutes, or until the bananas are soft and glossy, stirring constantly and gently. Remove from the heat. Gently stir in the remaining 1/4 teaspoon vanilla.
Step 6
Spoon the pudding into bowls. Spoon the bananas over the pudding.
Nutrition information
Step 7
(Per serving)
Step 8
Calories: 205
Step 9
Total fat: 2.5g
Step 10
Saturated: 0.0g
Step 11
Trans: 0.0g
Step 12
Polyunsaturated: 0.5g
Step 13
Monounsaturated: 1.0g
Step 14
Cholesterol: 2mg
Step 15
Sodium: 110mg
Step 16
Carbohydrates: 39g
Step 17
Fiber: 2g
Step 18
Sugars: 20g
Step 19
Protein: 7g
Step 20
Calcium: 123mg
Step 21
Potassium: 332mg
Dietary Exchanges
Step 22
2 1/2 other carbohydrate
Step 23
1/2 fat
