Banana bread has become the perfect morning treat for me- it’s an easy grab and go breakfast option on work days and it tastes so delicious that I can trick myself into thinking it’s dessert. This twist, with toasted coconut, adds a whole new dimension of flavor to a classic banana bread recipe. It almost makes me think I’m on a tropical island vacation- okay, maybe that’s extreme, but still this baked treat is so good you’ll be wishing you baked two loaves!
1 ½ cup all-purpose flour, I did half whole wheat and half all purpose
1 teaspoon baking powder
1¼ teaspoon baking soda
3 Large ripe bananas, mashed
½ cup + 2 tablespoons sweetened flaked coconut
½ tablespoon olive oil
1 teaspoon vanilla
½ cup of brown sugar
3 egg whites
2 tablespoons skim milk
¼ cup fat free plain Greek yogurt
Preheat oven to 350 degrees.
Mix flour, baking powder, baking soda together in mixing bowl.
In separate large mixing bowl combine mashed bananas, brown sugar, and vanilla. Add egg whites and mix together until smooth. Next add oil. Then, slowly add in flour and combine until moist. Next add Greek yogurt. (Depending on the consistency you can add two tablespoons of skim milk. If you like your bread more dense —omit the milk — but if you like it more airy or lighter you can add it.) Lastly add ½ cup of coconut and mix together.
Pour into greased 9×5 inch loaf pan. Sprinkle two tablespoons of coconut on top. Bake for 40-50 minutes or until toothpick comes out clean and the bread is golden brown.