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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan or line with parchment paper; set aside.

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  • 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.

Tips

Tip: If using a sugar substitute, use Splenda(R) Brown Sugar Blend for Baking. Follow package directions to use product amount that's equivalent to 1/2 cup brown sugar. Nutrition Per Serving with Substitute: Same as below, except 139 cal., 19 g carbohydrate., 127 mg sodium. Exchanges: 1/2 carbohydrate. Carbohydrate choices: 1.

Stir the can of coconut milk well before measuring out the 1/3 cup to use in this bread.

Nutrition Facts

150 calories; 5 g total fat; 0.9 g saturated fat; 170 mg sodium. 87 mg potassium; 24.6 g carbohydrates; 1.5 g fiber; 11 g sugar; 2.5 g protein; 71 IU vitamin a iu; 1 mg vitamin c; 33 mcg folate; 59 mg calcium; 1 mg iron; 10 mg magnesium;