The smell of banana bread coming out of the oven cannot be beat! It’s one of my fave go-to breads, and I never make it the same way. Here, I decided to give it a little island kick by throwing in some toasted, unsweetened, shredded coconut. This banana bread was so moist and delicious – we ended up heating a small slice of it in the mornings and eating it on the way to work (yes, it was an eat-and-run kind of a week…so glad it’s Friday!).
The other week, I was speed-shopping at the grocery store, and unknowingly grabbed an Eagle Mills brand of all-purpose flour. When I got home, I read the label a little more carefully, and realized that what I had picked up was a blend of ultragrain flour with AP flour, and had 9 grams of whole grains, and 2 grams of fiber per serving! What a score – it’s always nice to realize that you picked up a little extra nutrition along the way. I usually substitute some of the whole-wheat flour with all-purpose flour, but I decided not to do that in this recipe since I felt good about the ultragrain blend.
2 1/4 cups ultragrain all-purpose flour (or 2 cups all-purpose flour + 1/4 cup whole wheat flour)
3/4 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp salt
3/4 stick (6 Tbsp) butter, softened
1 cup packed light brown sugar
1/4 cup granulated sugar
1 whole egg
2 egg whites
2 tsp vanilla extract
6-oz container plain, lowfat yogurt
1 1/3 cups mashed ripe bananas (3 large)
1 cup unsweetened, flaked coconut, lightly toasted (I do it on a pan at medium-low heat for a few minutes until very lightly toasted)
Nonstick, fat-free cooking spray
1. Preheat oven to 350 F. Spray a 8 1/2 – by- 4 1/2 – inch loaf pan with the nonstick cooking spray, and dust with flour, knocking out excess flour.
2. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. In another bowl, stir together the yogurt, bananas, and vanilla extract.
3. In a large bowl, cream the butter with sugars in a large bowl with an electric mixer at high speed until light and fluffy, about 2 minutes. Add the egg and egg whites, continue to beat at medium speed. Add the banana-yogurt mixture, beating until combined. Reduce the speed to low, and add the flour mixture; mix until combined. Stir in the flaked coconut.
3. Bake the banana bread for about 1 hour, or until a toothpick inserted into the center comes out clean.