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

Kathy Gunst
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Ingredients

Directions

  • 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.

  • 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

384 calories; 20.9 g total fat; 43 mg cholesterol; 240 mg sodium. 44.2 g carbohydrates; 5.3 g protein; Full Nutrition

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/29/2018
Yum I love the coconut flavors in this banana bread recipe. We have an egg allergy in our family so I replaced the eggs with chia eggs (1 tablespoon chia seeds 3 tablespoons water for each egg in the recipe let the mixture sit for about 15 minutes before stirring in). I also made muffins instead of a loaf. 400 degrees for 20 minutes. They came out great! Read More
Rating: 5 stars
02/26/2015
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 Read More