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.
Ingredients
- 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)
- ⅓ 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
Directions
- 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.