Coconut-Rum Banana Bread
In this island-inspired whole-wheat banana bread recipe, coconut, brown sugar and ginger come together for a wonderful twist to make this our new favorite healthy quick bread. Source: EatingWell Magazine, January/February 2015
Ingredients
Directions
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Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.
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Toast 1/2 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.
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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.
Tips
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.
Nutrition Facts
1 starch, 1 fruit, 1 other carbohydrate, 4 fat
