Toasted Coconut Banana Bread

Toasted Coconut Banana Bread

From Trim & Terrific Freezer Friendly Meals

Servings: 16 slices

1 egg

2/3 cup light brown sugar

¼ cup canola oil

1 tsp. vanilla extract

2 bananas, mashed

1 cup light coconut milk, shake before opening

2 cups all-purpose flour

1 tsp. ground cinnamon

1 tsp. baking powder

½ tsp. baking soda

½ cup flaked coconut, toasted

Toasted walnuts or pecans (optional)

Preheat the oven to 350 degrees. Coat a 9-inch non-stick loaf pan with cooking spray or butter.

In a bowl, mix together the egg, brown sugar, oil, and vanilla. Add the mashed banana and coconut milk. Combine the flour, cinnamon, baking powder, and baking soda in a small bowl. Gradually stir in the flour mixture into the banana mixture just until moist. Add half the coconut (and toasted walnuts or pecans if desired) and transfer batter into the prepared pan. Sprinkle with the remaining coconut and press into top of batter. Bake 45-55 minutes, or until a toothpick inserted in the center comes out almost clean.

To Freeze: Cool to room temperature, then wrap, label, and freeze. Recommended freezing time: up to 4-6 months. Just remove from freezer and defrost when ready to eat!

* Jill’s notes: To toast coconut either put in the oven in a metal pan (can do as it pre-heats) and stir on occasion until coconut reaches desired level of toasting. Can also toast in a skillet on a stovetop. Cook over low heat stirring occasionally. This is one of Rob’s favorite snacks and we always have some coconut flakes on hand. Add toasted coconut to mixed nuts, chocolate chips, and raisins or cranberries for a quick trail mix, sprinkle on top of yogurt, pudding, or ice cream, or just eat plain!

** This is a great recipe to double. Eat one now and freeze one for later. 2 batches will use 1 can of coconut milk and you can throw in 4-6 bananas.

*** You can also easily incorporate whole wheat flour into this recipe. Make a blend of whole wheat flour and regular flour 50/50 or I used 100% white whole wheat flour.

Nutrition Info (as recipe is written): 161 calories; 6g fat; 2g sat. fat; 13 mg. chol.; 84 mg. sod.; 1g fiber; 2g protein