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
- Preheat oven to 350 degrees.
- Spray a bread pan (8.5 by 4.5) with non-stick cooking spray.
- In bowl 1 (small or medium), mix together flour, baking powder, baking soda, cinnamon and salt.
- In bowl 2 (small or medium), mash the bananas. Add and mix in the yogurt and vanilla extract.
- 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.
- Add the banana-yogurt mixture, beating until combined.
- Reduce the speed to low, and add the flour mixture. Mix until combined.
- Stir in the coconut.
- Pour the mixture into the pan and bake for about 1 hour or until a toothpick inserted into the center comes out clean.
- Let cool for 15-30 minutes prior to removing the bread from the pan.