Pineapple Coconut Banana Bread

This spiced fruit bread is a welcome addition to any breakfast table. If you’re pressed for time in the mornings, bake it the night before and reheat in the oven.

Prep/Cook Time: 1 Hour 25 Minutes, Servings: 16

Ingredients

• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• ¼ cup flaked coconut, toasted
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• ¼ teaspoon salt
• ⅔ cup mashed ripe bananas (about 2 medium)
• 6 ounces plain nonfat Greek yogurt
• ½ cup refrigerated or frozen egg product, thawed
• ⅓ cup packed brown sugar
• ¼ cup canned crushed pineapple (juice pack), well drained
• ¼ cup butter, melted
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350°F. Coat the bottom and sides of a 9-by-5-inch loaf pan with cooking spray; set aside. In a large bowl, combine all-purpose flour, whole-wheat flour, coconut, baking soda, ginger and salt. Make a well in the center of the flour mixture; set aside.
2. In a medium bowl, combine bananas, yogurt, egg, brown sugar, pineapple, melted butter and vanilla. Add egg mixture all at once to the flour mixture; stir until evenly moistened. Spoon batter into the prepared pan.
3. Bake 55 to 60 minutes or until a wooden toothpick inserted near the center comes out clean. If necessary to prevent overbrowning, cover loosely with foil for the last 15 minutes of baking. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on wire rack. Wrap in plastic wrap or foil; store overnight before slicing.

Nutritional Information

Per Serving: 120 Calories, Total Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 8 mg, Carbohydrates: 19 g, Fiber: 1 g, Total Sugars: 7 g, Protein: 4 g, Sodium: 164 mg, Potassium: 106 mg

© Dotdash Meredith. All rights reserved. Used with permission.