TOASTED COCONUT BANANA BREAD
"Looking for a different take on an old favorite? Coconut adds a smooth, sweet flavor to a moist banana bread. Try tossing in toasted walnuts or pecans for a bit of crunch."
1 egg
2/3 cup light brown sugar
1/4 cup canola oil
1 teaspoon vanilla extract
2 bananas, mashed
1 cup light canned coconut milk (shake before opening)
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup flaked coconut, toasted, divided use
Preheat oven to 350 degrees F. Coat a 9x5x3-inch nonstick loaf pan with nonstick cooking spray.
In a bowl, combine egg, brown sugar, oil, and vanilla. Add bananas and coconut milk.
In another bowl, combine flour, cinnamon, baking powder, and baking soda. Add to egg mixture, stirring just until moistened. Stir in 1/4 cup coconut and transfer batter into prepared pan.
Sprinkle top with remaining 1/4 cup coconut, gently pressing into batter.
Bake for 50-55 minutes, or until a toothpick inserted into center comes out almost clean.
Makes one loaf, 16 slices
NUTRITIONAL INFORMATION PER SERVING: Calories 161, Calories from fat 29%, Fat 5 g, Saturated Fat 1 g, Cholesterol 13 mg, Sodium 85 mg, Carbohydrate 26 g, Dietary Fiber 1 g, Sugars 12 g, Protein 2 g
DIABETIC EXCHANGES: 1 1/2 starch, 1 fat
Source: Holly Clegg's Trim and Terrific Gulf Coast Favorites by Holly Clegg
"Looking for a different take on an old favorite? Coconut adds a smooth, sweet flavor to a moist banana bread. Try tossing in toasted walnuts or pecans for a bit of crunch."
1 egg
2/3 cup light brown sugar
1/4 cup canola oil
1 teaspoon vanilla extract
2 bananas, mashed
1 cup light canned coconut milk (shake before opening)
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup flaked coconut, toasted, divided use
Preheat oven to 350 degrees F. Coat a 9x5x3-inch nonstick loaf pan with nonstick cooking spray.
In a bowl, combine egg, brown sugar, oil, and vanilla. Add bananas and coconut milk.
In another bowl, combine flour, cinnamon, baking powder, and baking soda. Add to egg mixture, stirring just until moistened. Stir in 1/4 cup coconut and transfer batter into prepared pan.
Sprinkle top with remaining 1/4 cup coconut, gently pressing into batter.
Bake for 50-55 minutes, or until a toothpick inserted into center comes out almost clean.
Makes one loaf, 16 slices
NUTRITIONAL INFORMATION PER SERVING: Calories 161, Calories from fat 29%, Fat 5 g, Saturated Fat 1 g, Cholesterol 13 mg, Sodium 85 mg, Carbohydrate 26 g, Dietary Fiber 1 g, Sugars 12 g, Protein 2 g
DIABETIC EXCHANGES: 1 1/2 starch, 1 fat
Source: Holly Clegg's Trim and Terrific Gulf Coast Favorites by Holly Clegg
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