Banana-Coconut Bread

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4.0 by 6 people

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  • Makes: 12 servings
  • Serving Size: 1 slice each
  • Prep: 30 mins
  • Bake: 45 mins 350°
  • Cool: 10 mins

Banana-Coconut Bread

Directions

  1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside.
  2. 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.
  3. 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.
  4. 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.

From the Test Kitchen

*Sugar Substitute:

Choose Splenda Brown Sugar Blend. Follow package directions to use product amount equivalent to 1/2 cup brown sugar.

Per Serving with Substitute: Same as above, except 139 cal., 19 g carb., 127 mg sodium. Exchanges: 0.5 carb. Carb choices: 1.

**Test Kitchen Tip:

Stir the can of coconut milk well before measuring out the 1/3 cup to use in this bread.

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Nutrition Facts (Banana-Coconut Bread)

  • Per serving:
  • 154 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 130 mg sodium,
  • 24 g carb.,
  • 2 g fiber,
  • 11 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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