Rating: 5 stars
3 Ratings
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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.

Source: Diabetic Living Magazine


Recipe Summary

30 mins
1 hr 25 mins


Ingredient Checklist


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.

  • 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.


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

1 slice
150 calories; protein 2.5g; carbohydrates 24.6g; dietary fiber 1.5g; sugars 10.7g; fat 5g; saturated fat 0.9g; vitamin a iu 70.7IU; vitamin c 1.1mg; folate 33.2mcg; calcium 59.4mg; iron 0.9mg; magnesium 10.4mg; potassium 87mg; sodium 169.9mg.

1 fat, 1 other carbohydrate, 1/2 starch