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.
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.
1 fat, 1 other carbohydrate, 1/2 starch