Banana-Coconut Bread

Banana-Coconut Bread

0 Reviews
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

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
US
Metric
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

Preparation

  • 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

Reviews 0