Banana-Coconut Bread

Banana-Coconut Bread

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From: Diabetic Living Magazine

A unique take on banana bread, this recipe introduces the banana-coconut flavor combination. This creative, diabetic-friendly recipe is the perfect solution for using over-ripe bananas and is easy to make.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup all-purpose flour
  • ½ cup whole-wheat pastry flour or whole-wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup mashed bananas (2 to 3 medium)
  • ½ cup packed brown sugar (see Tip)
  • ⅓ cup unsweetened lite coconut milk (see Tip)
  • ¼ cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
  • 2 tablespoons canola oil
  • ¼ cup chopped macadamia nuts or sliced almonds
  • ¼ cup raw chip coconut or shredded coconut


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Grease the bottom and ½ inch up the sides of an 8x4x2-inch loaf pan or line with parchment paper; set aside.
  2. In a large bowl stir together all-purpose flour, whole-wheat flour, baking powder, pumpkin pie spice, baking soda and salt. Make a well in the center of the flour mixture; set aside.
  3. In a medium bowl combine mashed bananas, brown sugar, coconut milk, egg and oil. Add banana mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Spoon batter into prepared loaf pan. Sprinkle with macadamia nuts and coconut.
  4. Bake for 45 to 50 minutes or until a toothpick inserted near center comes out clean, covering loaf loosely with foil for the last 20 minutes of baking to prevent overbrowning. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing.
  • Tip: If using a sugar substitute, use Splenda® Brown Sugar Blend for Baking. Follow package directions to use product amount that's equivalent to ½ cup brown sugar. Nutrition Per Serving with Substitute: Same as below, except 139 cal., 19 g carbohydrate., 127 mg sodium. Exchanges: ½ carbohydrate. Carbohydrate choices: 1.
  • Stir the can of coconut milk well before measuring out the ⅓ cup to use in this bread.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 150 calories; 5 g fat(1 g sat); 2 g fiber; 25 g carbohydrates; 3 g protein; 33 mcg folate; 0 mg cholesterol; 11 g sugars; 71 IU vitamin A; 1 mg vitamin C; 59 mg calcium; 1 mg iron; 170 mg sodium; 87 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 fat, 1 other carbohydrate, ½ starch

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