Recipe: Banana Quick Bread with Coconut and Pistachios

BANANA QUICK BREAD WITH COCONUT AND PISTACHIOS

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (4 tablespoons) softened butter
1 cup sugar
2 eggs
1 tablespoon apple juice
3 tablespoons plain, low-fat yogurt
1 1/2 cups mashed ripe bananas
1/2 cup sweetened flaked coconut
1 teaspoon vanilla
1/4 cup shelled pistachios
Nonstick spray

Adjust oven rack to middle position. Preheat oven to 350 degrees F. Coat a 9x5-inch loaf pan with nonstick cooking spray.

In a large bowl, combine flour, baking soda and salt; stir with wire whisk to combine. Set aside.

In the large bowl of electric mixer, beat butter and sugar on medium-high speed until well-blended, about 1 minute. Add eggs, one at a time, beating on medium speed to combine between additions. Add juice, yogurt, bananas, coconut and vanilla. Beat on medium speed until blended.

Add dry ingredients. Mix on medium speed until just blended. Stir in nuts. Spoon batter into prepared pan.

Bake in preheated oven 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.

Source: Melissa's Great Book of Produce: Everything You Need to Know about Fresh Fruits and Vegetables by Cathy Thomas and Nick Koon