Wednesday, April 3, 2013

Totally Baked: Coconut Banana Bread

After weeks of pining for some hot cooking action, I popped an agreeable Graham in his swing, set him up in the kitchen, and totally baked Coconut Banana Bread last week. I found this recipe on Popsugar by way of Pinterest and modified it somewhat, cutting back on the brown sugar, nixing the milk altogether, and replacing all-purpose flour with whole wheat. What resulted was a pretty dense, delicious, and even healthier version of this healthy recipe. One slice'll satisfy you all morning. Guaranteed. 

Coconut Banana Bread

1 3/4 cup whole wheat flour
1 tsp baking powder
1 1/4 tsp baking soda
3 large ripe bananas, mashed
1/4 cup of brown sugar
1 tsp vanilla
3 egg whites
1/2 Tbsp olive oil
1/4 cup fat free plain Greek yogurt
1/4 cup orange juice
1/2 cup + 2 Tbsp sweetened flaked coconut
spray of non-stick cooking oil

Preheat oven to 350 degrees. Combine flour, baking powder, and baking soda in a small mixing bowl. In another large mixing bowl, mash bananas, then mix in brown sugar, vanilla, egg whites, and oil until smooth. Slowly add flour mixture to the wet ingredients, stirring until thoroughly combined. Then mix in yogurt, orange juice, and 1/2 cup coconut. Pour batter into oil-sprayed loaf pan and sprinkle with the remaining 2 Tbsp of coconut. Bake for 60 minutes until golden brown and toothpick inserted comes out clean. 
Makes 16 slices at approx. 115 calories each. 

- Cathleen

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