Recipe Image

Pineapple Coconut Banana Bread

  • 20 m
  • 1 h 15 m
Diabetic Living Magazine
“This lightened-up banana bread packs plenty of tropical flavor.”


    • 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


  • 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
ALL RIGHTS RESERVED © 2019 Printed From 9/22/2019