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Tuesday
Mar222011

Tropical Banana Coconut Bread

Something a little different than your regular old go-to banana bread. I had some coconut flakes in my cabinet that I had been trying to use up and thought I would give this a whirl. The bread was moist and delicious - and while it took awhile to cook, it was very worth it in the end.

Word to the Wise: When separating egg whites, make sure you separate them into  a different, clean container. That prevents you from  accidentally dropping yolk into the recipe.

 

 

 

 

 


Tropical Banana Coconut Bread

Servings: 12 slices

Serving Size: 1 slice

Nutrients Per Serving: 405.2 calories; 16.8g fat; 31.6mg cholesterol; 251.9mg sodium; 66.3g carbohydrates; 5.9g protein


  • 2.25 cups flour

  • 3/4 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp cinnamon

  • 1 tsp salt

  • 3/4 stick (or 6 tbsp) butter, softened

  • 1 cup brown sugar

  • 1/4 cup granulated sugar

  • 1 egg

  • 2 egg whites

  • 2 tsp vanilla extract

  • 3/4 cup low fat yogurt, plain or vanilla

  • 2-3 large bananas, mashed

  • 1.5 cups unsweetened coconut flakes

  • Non stick cooking spray

  • 3 bowls

 


  1. Preheat oven to 350 degrees.

  2. Spray a bread pan (8.5 by 4.5) with non-stick cooking spray.

  3. In bowl 1 (small or medium), mix together flour, baking powder, baking soda, cinnamon and salt.

  4. In bowl 2 (small or medium),  mash the bananas. Add and mix in the yogurt and vanilla extract.

  5. In bowl 3 (large), use a mixer to cream the sugars and butter, about 2 minutes. Add the egg and egg whites, continue to beat.

  6. Add the banana-yogurt mixture, beating until combined.

  7. Reduce the speed to low, and add the flour mixture. Mix until combined.

  8. Stir in the coconut.

  9. Pour the mixture into the pan and bake for about 1 hour or until a toothpick inserted into the center comes out clean.

  10. Let cool for 15-30 minutes prior to removing the bread from the pan.

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