Pineapple Coconut Banana Bread
Preheat oven to 350 degrees F. Coat bottom and sides of a 9x5x3-inch loaf pan with cooking spray or line with parchment paper; set aside. In a large bowl combine flours, coconut, baking soda, ginger, and salt. Make a well in the center of the flour mixture; set aside.Advertisement
In a medium bowl combine bananas, yogurt, eggs, brown sugar, pineapple, melted butter, and vanilla. Add egg mixture all at once to the flour mixture; stir until evenly moistened. Spoon batter into prepared pan.
Bake 55 to 60 minutes or until a wooden toothpick inserted near the center comes out clean. If necessary to prevent overbrowning, cover loosely with foil for the last 15 minutes of baking. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on wire rack. Wrap in plastic wrap or foil; store overnight before slicing.
Tips: Sugar Substitute: Choose Splenda Brown Sugar Blend. Follow package directions to use product amount equivalent to 1/3 cup brown sugar. PER SERVING WITH SUBSTITUTE: Same as below, except 113 calories, 16 g carbohydrate, 4 g total sugar, 163 mg sodium, 2% calcium
1 starch, 1 fat