Banana-Coconut Bread

Make It

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Heat oven to 350ºF.
Combine flour, sugar, 2/3 cup coconut, baking soda and salt; set aside. Mash 3 bananas in large bowl. Whisk in yogurt and egg until blended. Add flour mixture; stir just until moistened.
Pour into 9x5-inch loaf pan sprayed with cooking spray.
Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 min. Remove from pan to wire rack; cool completely.
Whisk remaining ingredients until blended; drizzle over bread. Sprinkle with remaining coconut. Chop remaining banana; sprinkle over bread just before serving.

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Special Equipment Needed

TBA

Special Extra

Stir in1/2 cup chopped PLANTERS Walnuts to the batter before pouring into pan.

Special Extra

Stir in 2 oz. chopped BAKER'S Semi-Sweet Chocolate to the batter before pouring into pan.

Minimize Browning in Cut-Up Fruit

To minimize browning in cut-up apples, pears or bananas, toss the fruit with orange juice or juice from canned pineapple. Or, dip fruit into 1 quart of cold water mixed with 3 Tbsp. lemon juice; pat dry with paper towels.

Servings

16 servings

Healthy Living

Generally Nutritious

Diet Exchange

2 Starch
1/2 Fruit

Nutrition Bonus

This delicious low-fat quick bread is a great sweet treat that can help you eat right.

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories	180

Total fat	3.5g
Saturated fat	2.5g
Cholesterol	15mg
Sodium	270mg
Carbohydrate	35g
Dietary fiber	1g
Sugars	23g
Protein	3g
% Daily Value
Vitamin A	0 %DV
Vitamin C	2 %DV
Calcium	2 %DV
Iron	4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.