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

Banana-Coconut Bread

Makes: 12 servings
Serving size: 1 slice each
Prep 30 mins Bake 350° 45 mins Cool 10 mins Stand  overnight
Banana-Coconut Bread
Ingredients
  • 1  cup  all-purpose flour
  • 1/2  cup  whole wheat pastry flour or whole wheat flour
  • 2  teaspoons  baking powder
  • 1/2  teaspoon  pumpkin pie spice
  • 1/4  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 1  cup  mashed bananas (2 to 3 medium)
  • 1/2  cup  packed brown sugar*
  • 1/3  cup  unsweetened lite coconut milk**
  • 1/4  cup  refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
  • 2  tablespoons  canola oil
  • 1/4  cup  chopped macadamia nuts or sliced almonds
  • 1/4  cup  raw chip coconut or shredded coconut
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.
Nutrition Facts (Banana-Coconut Bread)
  • Servings Per Recipe 12,
  • cal. (kcal) 154,
  • Fat, total (g) 6,
  • sat. fat (g) 1,
  • carb. (g) 24,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 11,
  • pro. (g) 3,
  • vit. A (IU) 49,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 130,
  • Potassium (mg) 112,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Starch () 1,
  • Other Carb () 1,
  • Fat () 1,
  • Carb Choice () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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