Banana bread is a classic favorite, but have you ever tried mixing it with coconut? This simple, diabetic-friendly recipe adds a unique twist to your usual banana bread, making it extra flavorful and perfect for using up overripe bananas. The steps are easy to follow, and the result is a soft, moist bread with a touch of coconut magic. Let’s get started!
Ingredients
Here’s what you need to make this delicious bread:
- Dry 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
- Wet Ingredients:
- 1 cup mashed bananas (from 2–3 medium bananas)
- ½ cup packed brown sugar
- ⅓ cup unsweetened lite coconut milk
- 1 lightly beaten egg (or ¼ cup egg substitute)
- 2 tablespoons canola oil
- Toppings:
- ¼ cup chopped macadamia nuts or sliced almonds
- ¼ cup raw chip coconut or shredded coconut
Instructions
Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Grease the bottom and sides of an 8×4-inch loaf pan, or line it with parchment paper.
Step 2: Mix the Dry Ingredients
In a large bowl, mix the following:
- All-purpose flour
- Whole-wheat flour
- Baking powder
- Pumpkin pie spice
- Baking soda
- Salt
Make a small well in the center for the wet ingredients.
Step 3: Mix the Wet Ingredients
In another bowl, combine:
- Mashed bananas
- Brown sugar
- Coconut milk
- Beaten egg
- Canola oil
Stir well until everything is smooth.
Step 4: Combine Wet and Dry Ingredients
Pour the wet mixture into the well of the dry ingredients. Stir gently until the batter looks lumpy but combined. Don’t overmix—it’s okay to see small lumps!
Step 5: Add Toppings
Spoon the batter into the loaf pan. Sprinkle the top with macadamia nuts and coconut for extra flavor and crunch.
Step 6: Bake
Place the pan in the oven and bake for 45–50 minutes. Insert a toothpick near the center—if it comes out clean, your bread is ready! To prevent the top from overbrowning, cover it loosely with foil during the last 20 minutes.
Step 7: Cool and Store
Let the bread cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. Wrap the loaf and let it sit overnight for the best slicing results.
Tips for Success
- Brown Sugar Alternative: If you’re reducing sugar, try using a natural sweetener like coconut sugar.
- Lite Coconut Milk: Use unsweetened lite coconut milk for fewer calories and a creamy texture.
- Ripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be!
Conclusion
Banana-coconut bread is a simple way to turn your overripe bananas into something truly special. The combination of bananas, coconut milk, and crunchy toppings makes this bread moist and flavorful. It’s also a healthy treat, perfect for breakfast or a snack. Whether you’re a beginner or an experienced baker, this recipe is easy to follow and will surely impress your family and friends. Enjoy!
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