Combine ripe bananas and flaked coconut to make this Banana-Coconut Bread recipe particularly scrumptious. Banana-Coconut Bread is great any time of year.
What You Need
Original recipe yields 16 servings
1-1/2 cups flour
1 cup sugar
3/4 cup BAKER'S ANGEL FLAKE Coconut, divided
1 tsp. baking soda
1 tsp. salt
4 fully ripe banana s, divided
1 container (6 oz.) plain low-fat yogurt
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup powdered sugar
1 tsp. milk
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Let's Make It
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.
Stir in1/2 cup chopped PLANTERS Walnuts to the batter before pouring into pan.
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.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.