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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (120g) Recipe makes 10 servings |
||
| Calories 309 | ||
| Calories from Fat 110 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.3g | 18% | |
| Saturated Fat 2.6g | 13% | |
| Monounsaturated Fat 4.2g | ||
| Polyunsaturated Fat 4.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 42mg | 14% | |
| Sodium 242mg | 10% | |
| Potassium 214mg | 6% | |
| Total Carbohydrate 45.2g | 15% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 22.6g | ||
| Protein 5.6g | 11% | |
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Coconut-Pineapple Banana Bread
SERVES 10 , 1 loaf
Ingredients
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3/4 cup granulated sugar
- 1/4 cup canola oil
- 1/4 cup nonfat plain yogurt
- 2 eggs
- 2 medium ripe bananas, mashed
- 1 tablespoon vanilla extract
- 8 ounces canned crushed pineapple, drained
- 1/2 cup chopped walnuts
- 1/2 cup sweetened flaked coconut
Directions
1
Preheat oven to 350°F.2
Spray 9 x 5-inch loaf pan with cooking spray.3
Combine flour, baking soda, salt, nutmeg and ginger in a bowl and stir with a whisk to combine.4
Set aside.5
Place sugar, oil, yogurt and eggs in mixer bowl and beat at medium speed until well blended.6
Add banana, vanilla and pineapple.7
Mix until blended.8
Add flour mixture and beat on low until just moist.9
Stir in walnuts and coconut.10
Put batter in loaf pan and bake 60-70 minutes or until a wooden pick inserted in center comes out clean.11
Cool in pan 10 minutes on wire rack.12
Remove from pan and cool completely.13
Store in airtight container.
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Browse similar recipes by category
- Course > Breads > Quick Breads
- Main Ingredient > Fruit > Nuts > Coconut
- Main Ingredient > Fruit > Tropical > Bananas
- Main Ingredient > Fruit > Tropical > Pineapple
- Cuisine > North American > Central American > Caribbean
- Preparation > Time to Make > < 4 hours
Featured Reviews for This Recipe
From: Pixie's Kitchen
On May 8, 2008
I made muffins and got 18 medium sized ones. I accidentally used a small bag of sliced almonds instead of the walnuts and I also used unsweetened coconut. They turned out beautifully and tasted delicious. All of the kids loved them. Thanks for posting such a yummy tropical treat!
From: City_Gurl
On Jan 30, 2008
Yummy --- a nice change from regular banana bread --- a friend of mine had some and said it was sorta like a Pina Colada!
From: MsSally
On Jan 28, 2008
This was so good. I made as stated except I used applesauce instead of oil and egg substitute instead of eggs. I used fat-free sour cream instead of yogurt. The coconut was not overpowering which was great. DD (3) helped make this and we had a blast. Thanks for posting, I can surely see why this is in your Stars cookbook!
From: SweetySJD
On Sep 30, 2007
Very good! I love that this bread does not use a ton of oil or butter like some of the others. I used walnuts, I think macadamias would be really good too. I liked this bread cold much better, it really allowed the pineapple to come through. Thanks!
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