Nutrition per serving may change if servings are adjusted.
½ cup unsweetened coconut chips (see Tip) or flakes plus 2 tablespoons, divided
1½ cups mashed very ripe bananas
2 large eggs
⅔ cup canola oil or melted coconut oil
⅔ cup packed light brown sugar
¼ cup dark or light rum or pineapple juice
2 tablespoons unsalted butter, melted
½ teaspoon pure vanilla extract
2 cups white whole-wheat flour
1½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
¾ teaspoon ground ginger
Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.
Toast ½ cup coconut. Whisk bananas, eggs, oil, brown sugar, rum (or juice), butter and vanilla in a large bowl. Fold in toasted coconut. Whisk dry ingredients in another bowl; gently stir into the wet ingredients until just combined. Pour the batter into the pan and sprinkle the 2 tablespoons coconut on top.
Bake until a toothpick inserted in the center comes out clean, 50 minutes to 1 hour. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Look for thin flakes of dried unsweetened coconut called coconut chips in the produce section or near other coconut in large supermarkets and natural-foods stores. To toast: Place coconut chips or flakes in a small dry skillet over medium-low heat and cook, stirring constantly, until light brown in spots, 4 to 8 minutes.
384 calories;21 g fat(5 g sat); 4 g fiber; 44 g carbohydrates; 5 g protein; 14 mcg folate; 43 mg cholesterol; 20 g sugars; 14 g added sugars; 155 IU vitamin A; 4 mg vitamin C; 62 mg calcium; 4 mg iron; 240 mg sodium; 237 mg potassium
Iron (22% daily value)
Carbohydrate Servings: 3
Exchanges: 1 starch, 1 fruit, 1 other carbohydrate, 4 fat
The absolute BEST banana bread ever!
I tweaked this recipe and used coconut cream instead of oil and adjusted the sugar content to taste. Added spiced rum. I used toasted coconut flakes. Absolutely the best.
Pros: Makes beautiful giant muffins!
Cons: Needs coconut cream