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Pineapple Coconut Banana Bread
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
1Preheat 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.
2In 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.
3Bake 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