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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Island-Style Banana Bread

Makes: 20 servings
Serving size: 1 slice Yield: 2 loaves (20 slices)
Prep 30 mins Bake 350°F 50 mins Stand 10 mins
Island-Style Banana Bread
  • 2  cups  all-purpose flour
  • 1  teaspoon  baking powder
  • 1/2  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 1 1/2  teaspoons  ground cinnamon
  • 1/2  cup  butter, softened
  • 3/4  cup  packed brown sugar
  • 2  slightly beaten eggs
  • 1  teaspoon  vanilla
  • 1  cup  mashed ripe banana (about 3 bananas)
  • 1/2  cup  chopped pecans
  • 1 8  ounce package  reduced-fat cream cheese (Neufchatel)
  • 1  egg
  • 1/2  cup  coconut

1. Grease bottom and 1/2 inch up sides of two 7-1/2x3-1/2x2-inch loaf pans; set aside. Combine flour, baking powder, baking soda, salt, and cinnamon; set aside. In a large bowl beat butter with an electric mixer on high speed for 30 seconds. Add 1/2 cup of the brown sugar, the 2 eggs, and vanilla; beat until combined. Add dry mixture and mashed banana alternately to beaten mixture, beating on low speed after each addition until combined. Stir in pecans. In a medium bowl beat cream cheese, remaining egg, and remaining 1/4 cup brown sugar on medium speed until almost smooth. Stir in coconut.

2. Pour one-fourth of the banana batter into each loaf pan. Spoon one-fourth of the cream cheese mixture over each loaf. Using a spatula, cut through the batter to marble. Repeat the two layers as above, but do not marble. Bake in a 350 degree F oven about 50 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans on wire rack for 10 minutes. Remove loaves from pans. Cool completely. Makes 2 loaves (20 slices).

Nutrition Facts (Island-Style Banana Bread)
  • Servings Per Recipe 20,
  • cal. (kcal) 191,
  • Fat, total (g) 11,
  • chol. (mg) 53,
  • sat. fat (g) 5,
  • carb. (g) 21,
  • fiber (g) 1,
  • pro. (g) 4,
  • vit. A (RE) 93,
  • vit. C (mg) 1,
  • sodium (mg) 180,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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