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 blend 1/2 whole-wheat flour with 1/2 AP 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
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. Beat together the butter with sugars in a large bowl with an electric mixer at high speed until incorporated, about 2-3 minutes. Add the egg and egg whites, continue to beat at medium speed. Add the vanilla extract and yogurt, then the bananas, 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.