A unique take on banana bread, this recipe introduces the banana-coconut flavor combination. This creative, diabetic-friendly recipe is the perfect solution for using over-ripe bananas and is easy to make.
Active Time
30 mins
Total Time
1 hr 25 mins
Yield
Serves 12
How to Make It
1. Step
Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan or line with parchment paper; set aside.
2. Step
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. Step
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. Step
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.
Ingredients
1 cup all-purpose flour
½ cup whole-wheat pastry flour or whole-wheat flour
2 teaspoons baking powder
½ teaspoon pumpkin pie spice
¼ teaspoon baking soda
¼ teaspoon salt
1 cup mashed bananas (2 to 3 medium)
½ cup packed brown sugar (see Tip)
⅓ cup unsweetened lite coconut milk (see Tip)
¼ cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
