This lightened-up banana bread packs plenty of tropical flavor. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

Nutrition Facts

120 calories; total fat 3.5g 5% DV; saturated fat 2.2g; cholesterol 8mg 3% DV; sodium 164mg 7% DV; potassium 106mg 3% DV; carbohydrates 19g 6% DV; fiber 1.3g 5% DV; sugar 7g; protein 3.8g 8% DV; exchange other carbs 2; vitamin a iu 112IU; vitamin c 1mg; folate 30mcg; calcium 27mg; iron 1mg; magnesium 18mg.

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2 Ratings
  • 5 star values: 2
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Rating: 5 stars
This is awesome tea bread!! I made it vegan as I can tolerate any dairy! Subs; Silk soygurt earth balance for butter. Do Not burn the coconut my first batch!! Do Not skip the wrap/overnight or 8 hour step!!!raf Read More