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.
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
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.
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.
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.
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.