Pineapple Coconut Banana Bread

Pineapple Coconut Banana Bread

1 Review
From: Diabetic Living Magazine

This lightened-up banana bread packs plenty of tropical flavor.

Ingredients 16 servings

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Original recipe yields 16 servings
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Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • ¼ cup flaked coconut, toasted
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • ¼ teaspoon salt
  • ⅔ cup mashed ripe bananas (about 2 medium)
  • 1 (6 ounce) container plain nonfat Greek yogurt
  • ½ cup refrigerated or frozen egg product, thawed
  • ⅓ cup packed brown sugar (see Tips)
  • ¼ cup canned crushed pineapple (juice pack), well drained
  • ¼ cup butter, melted
  • 1 teaspoon vanilla

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°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.
  2. 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.
  3. 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 ⅓ 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 information

  • Serving size: 1 slice
  • Per serving: 120 calories; 4 g fat(2 g sat); 1 g fiber; 19 g carbohydrates; 4 g protein; 30 mcg folate; 8 mg cholesterol; 7 g sugars; 112 IU vitamin A; 1 mg vitamin C; 27 mg calcium; 1 mg iron; 164 mg sodium; 106 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 fat

Reviews 1

January 24, 2018
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By: ROBERTA FATUR
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
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