Recipe Image

Banana-Coconut Bread

  • 30 m
  • 1 h 25 m
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

    • 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

Directions

  • 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(R) 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.
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