This colorful SilverStone® pan has inspired me to make more bread. When I noticed a couple of bananas in the fruit bowl were definitely too soft to eat as a snack, I thought a variation on banana bread featuring tropical flavors would be a good idea.
I wish you could have seen the photo shoot for this bread! The CompostMaster is heading to Guatemala to visit some Mayan ruins, so naturally he needed new camera equipment. My camera (circa 2004) stopped working a few months ago, but I finally got it repaired. This was the first time I tried using the camera since it was “fixed.” Unfortunately, none of the pictures from either camera wowed us. Maybe it’s a photographer problem and not a camera problem.
If you make this bread, don’t toast your coconut and leave it in the pan on the stove. It would be better to mix it in with the dry ingredients per the recipe than try to incorporate it after the bread has been in the oven for 10 minutes!
Also, if you send your significant other to the store for crushed pineapple and he or she comes home with chunks, you can try to buzz up the chunks in the food processor, but it won’t work very well.
Disclaimer: I received free bakeware from SilverStone®. All opinions are my own.
Pineapple Coconut Banana Bread
Adapted from Diabetic Living
2 cups white whole wheat flour
1/4 cup flaked coconut, toasted
1 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon kosher salt
2 medium ripe bananas
6 ounces plain Greek yogurt
2 eggs or 1/2 cup egg substitute
1/3 cup packed brown sugar
1/4 cup canned crushed pineapple (in juice), drained
1/4 cup butter, melted and cooled slightly
1 teaspoon vanilla
Preheat oven to 350°F. Coat bottom and sides of 9-x5-inch loaf pan with cooking spray.
In a large bowl, whisk together flour, coconut, baking soda, ginger and salt.
In a medium bowl, mash bananas (you should have about 2/3 cup). Add yogurt, eggs, brown sugar, pineapple, butter and vanilla. Mix well.
Add banana mixture all at once to flour mixture and stir until well combined. Spoon into prepared pan.
Bake 40 minutes and then check bread to see if it’s getting too brown. If it is, cover loosely with foil. Continue baking another 10-15 minutes or until a wooden toothpick inserted in the center of the bread comes out clean.
Cool in pan on wire rack for 10-15 minutes. Remove from pan and cool completely on wire rack. Wrap in foil and store overnight before serving.
Makes 16 servings
Per serving: 137 calories, 4 g fat (3g sat), 34mg cholesterol, 134mg sodium, 21g carb, 2g fiber, 7g sugar, 4g protein