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.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
30 mins
total:
1 hr 25 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 2.5g 5% DV; carbohydrates 24.6g 8% DV; exchange other carbs 1.5; dietary fiber 1.5g 6% DV; sugars 10.7g; fat 5g 8% DV; saturated fat 0.9g 4% DV; cholesterolmg; vitamin a iu 70.7IU 1% DV; vitamin c 1.1mg 2% DV; folate 33.2mcg 8% DV; calcium 59.4mg 6% DV; iron 0.9mg 5% DV; magnesium 10.4mg 4% DV; potassium 87mg 2% DV; sodium 169.9mg 7% DV.