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.
Serving Size: 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.