Banana-Coconut Bread


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.

Prep Time:
30 mins
Additional Time:
55 mins
Total Time:
1 hr 25 mins
12 servings


  • 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)

  • 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


  1. 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.

  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 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 (per serving)

150 Calories
5g Fat
25g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Serving Size 1 slice
Calories 150
% Daily Value *
Total Carbohydrate 25g 9%
Dietary Fiber 2g 5%
Total Sugars 11g
Protein 3g 5%
Total Fat 5g 6%
Saturated Fat 1g 5%
Vitamin A 71IU 1%
Vitamin C 1mg 1%
Folate 33mcg 8%
Sodium 170mg 7%
Calcium 59mg 5%
Iron 1mg 5%
Magnesium 10mg 2%
Potassium 87mg 2%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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