Coconut Banana Bread + Weekly Menu

I saw this recipe on Erika’s blog, I knew it would be baked this weekend. No if’s, and’s, or but’s about it. Done and done. This girl knows what she likes, alright? I’m just amazed I was able to hold off 16 or so hours between the time I saw the recipe and the time I made the recipe 😉

I did lower the amount of sugar in the recipe – less granulated sugar and less agave. I also cut out 75% of the butter and used unsweetened applesauce instead. As always, I used whole wheat pastry flour, but half whole wheat + half all-purpose would do fine, or any gluten-free flour of choice should sub in well. One reader wanted a lower-carb option for this bread and I recommended an almond meal/flour versus regular wheat flours. I also had egg substitute on hand that I needed to use up, so I used 1 large egg + 1/4 cup egg substitute in place of the 2 eggs (which could be replaced with 1/2 cup canola oil to make this vegan — along with all applesauce in place of all of the butter). All-in-all I was able to shave off most all of the saturated fat in the recipe, cut 520 calories out (52 calories per slice), and increased the fiber content by about 25% (1 gram per serving). And if you’re curious, I don’t think any one of those substitutions altered the recipe for the worse…Mmmmm mmmm! 😀

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Coconut Banana Bread adapted from The Teenage Taste

1 1/2 cups whole wheat pastry flour
1/2 cup granulated sugar
3/4 cup + 2 Tbsp shredded unsweetened coconut, divided
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg + 1/4 cup egg substitute
1 Tbsp unsalted butter, melted
3 Tbsp unsweetened applesauce
1 Tbsp agave (or maple syrup or honey)
1 cup mashed ripe bananas (about 2 1/2 bananas worth)

Directions:

Preheat oven to 350 degrees. Grease a 9-x-5-x-3 inch loaf pan, set aside.

Place all dry ingredients (reserving 2 tablespoons of coconut) in a large bowl. Mix until thoroughly combined.

In a small bowl, mash banana until no large chunks remain and add the egg, egg substitute, butter, applesauce, and agave. Add to bowl with other ingredients. Stir to combine, not over-mixing.

Spoon into prepared pan and top with reserved 2 tablespoons coconut. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Let stand for 10 minutes before removing from pan. Cool on a wire rack and wrap tightly to store. Yield: 1 loaf (10 slices).

Nutrition Information (per slice): 199 calories; 5.5 g. fat; 21 mg. cholesterol; 266 mg. sodium; 34.1 g. carbohydrate; 4.0 g. fiber; 1.5 g. protein

Result: What a perfect twist on banana bread…why didn’t I think of this?! Moist, sweet, and a perfect start to any morning! When I posted about this as breakfast yesterday morning on Facebook, everyone wanted the recipe! I guess I’m not the only coconut lover around! Enjoy!!

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A few notes on this week’s menu. Monday is our 2nd wedding anniversary, and I decided to do a fun, casual “cocktail party” menu tonight to celebrate. Due to work all day, and teaching all night on Monday, our actual anniversary, we will celebrate together the night before. On Monday, the Buffalo Chicken Pasta is a carry-over dish that we didn’t get to last week. And t’s also right up Mr. Prevention’s alley, so I figured that was the next best thing to his wife on our special day. 😉

Weekly Menu: May 22nd-26th

I was “up” 0.6 at weigh-in. I say “up” because the scale was showing a loss at home on Friday morning, but a meal out that contained a lot of salt changed that for me. I’m not discouraged, though 🙂 The scale is a terd, but I won’t let it rain on my parade 😀

Question: What night do you want to come over for dinner? 😉

Happy weekend!

Share With Your Friends!

18 Comments

  1. May 22, 2011 / 8:07 am

    Can I come over every night? Everything sounds great! Okay, I won’t come over tonight since you’ll be celebrating your anniversary… 😉 Happy Anniversary!

  2. May 22, 2011 / 9:30 am

    Thanks for making the bread, Nicole! I love your substitutions too, next time I make the bread I am making it your way! 😀
    Happy Anniversary!

  3. May 22, 2011 / 3:27 pm

    I wonder how this would turn out if the butter were to be replaced with coconut oil. I’m not sure 1 Tbsp. would give a significant taste difference….But I bet it’d be good spread on top!

  4. May 22, 2011 / 4:00 pm

    Yum! That sounds incredible. I love coconut with pretty much anything, it just adds so much flavor, and makes me feel tropical. 🙂

  5. May 22, 2011 / 9:24 pm

    I love coconut in anything! This sounds like an awesome idea. I might consider subbing some flour for coconut flour for some extra coconutty-ness, and maybe adding some pineapple as well.

    • Nicole
      Author
      May 22, 2011 / 9:56 pm

      I love the idea of adding pineapple…that sounds perfect!

  6. May 22, 2011 / 9:29 pm

    Ok, coconut banana bread!?! That sounds delicious! I love the addition of coconut. Such a great idea.
    Love what you have planned for the week. Yum!

  7. May 22, 2011 / 9:58 pm

    That bread looks fabulous! I can’t believe it’s made with whole wheat flour!! yum 🙂
    Can I just come over for the bread? 😉

  8. May 22, 2011 / 10:15 pm

    I have a banana bread to post this week too! I used pineapple and applesauce…it was delicious, and I’m not even a fan of banana bread – I made it to give away! Thankfully it made extra 🙂 And I’d love to come over for dinner pretty much any night, the menu sounds great, especially Tuesday! (I heart tequila)

    don’t you hate how much your weight can fluctuate from day to day! I find it so annoying.

    • Nicole
      Author
      May 23, 2011 / 6:05 am

      Yummm! Can’t wait for that recipe…;) Thanks for your comment…it is a frustrating numbers game for sure!

  9. May 22, 2011 / 11:07 pm

    I want to come over Tuesday for dinner and Sunday (I guess tonight!) for dessert. Great attitude with the scale! Keep doing your thing! 🙂

    • Nicole
      Author
      May 23, 2011 / 6:03 am

      He ate it all before I even got a picture for the blog. I have to make more now…darn 😉 Thanks for your sweet comment!

  10. May 23, 2011 / 3:29 am

    I would love to try making this but unfortunately bananas are so expensive here in Melbourne now; they are going for $12/kg, it’s ridiculous!

    • Nicole
      Author
      May 23, 2011 / 6:01 am

      Wow! That is soooo spendy for bananas!

  11. Liz
    May 23, 2011 / 8:38 am

    I’ll come over for breakfast (coconut banana bread sounds amazing) and dinner whenever you’ll have me!! My husband was flipping through Cooking Light and actually requested the tequila-glazed grilled chicken.

    Happy Anniversary!!

  12. May 23, 2011 / 12:46 pm

    Looks delicious! I love banana bread, but it’s always fun to change it up and add some extra flavors. Coconut sounds like a great addition! 🙂

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