Coconut-Rum Banana Bread

3 Ratings
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In this island-inspired whole-wheat banana bread recipe, coconut, brown sugar and ginger come together for a wonderful twist to make this our new favorite healthy quick bread.

EatingWell Member
Source: EatingWell Magazine, January/February 2015

Gallery

Read the full recipe after the video.

Recipe Summary

total:
3 hrs 30 mins
Servings:
10
Servings:
10
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.

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  • Toast 1/2 cup coconut. Whisk bananas, eggs, oil, brown sugar, rum (or juice), butter and vanilla in a large bowl. Fold in toasted coconut. Whisk dry ingredients in another bowl; gently stir into the wet ingredients until just combined. Pour the batter into the pan and sprinkle the 2 tablespoons coconut on top.

  • Bake until a toothpick inserted in the center comes out clean, 50 minutes to 1 hour. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips

Look for thin flakes of dried unsweetened coconut called coconut chips in the produce section or near other coconut in large supermarkets and natural-foods stores. To toast: Place coconut chips or flakes in a small dry skillet over medium-low heat and cook, stirring constantly, until light brown in spots, 4 to 8 minutes.

Nutrition Facts

Serving Size:
1 slice
Per Serving:
384 calories; protein 5.3g; carbohydrates 44.2g; dietary fiber 4.2g; sugars 20.4g; fat 20.9g; saturated fat 5.2g; cholesterol 43.3mg; vitamin a iu 155.2IU; vitamin c 4.1mg; folate 14.4mcg; calcium 61.7mg; iron 3.8mg; magnesium 15.8mg; potassium 237.4mg; sodium 240.1mg; added sugar 14g.
Exchanges:

1 starch, 1 fruit, 1 other carbohydrate, 4 fat
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