Tuesday, February 2, 2016


I so enjoyed our warmer January days we had most of last week. This week looks like we are being reminded that it is winter and that means cold and snow.

I made this delicious Coconut Banana Bread last week and couldn't help but feel a little tropical with the taste and the temperatures. I was inspired by a recipe from Jo Anna M. Lund. I didn't have the specific ingredients that her recipe called for so I just decided to experiment with substitutions which also led me to additions. 

The results were exceptional. I hope you will give it a try.


1/2       cup plain fat-free Greek yogurt
1/3       cup reduced-fat or fat-free mayonnaise
1/4       cup egg substitute (or 1 egg if you prefer)
2/3      cup mashed ripe bananas
1-1/2    cups flour
1           package (4-serving size) coconut cream instant pudding mix
1/2       teaspoon baking soda
1           teaspoon baking powder
1/4       cup chopped pecans
1/4       cup unsweetened coconut
2          tablespoons mini chocolate chips

Preheat oven to 350 degrees F. Spray an 8-1/2 x 4-1/2 - inch loaf pan with cooking spray.

In a large bowl, combine the yogurt, mayo, egg, and bananas.

Combine the flour, dry pudding mix, baking soda, and baking powder in another bowl. Add it to the wet mixture and stir just til combined.

Add coconut.

Pour batter into pan and spread evenly on top.

Mix the nuts and chips together and sprinkle to cover the top of the batter. Press down lightly.

Bake for about 50 minutes or until a toothpick inserted in the center comes out clean. (You don't want to over bake it.)

Place on a wire rack and cool in pan for 5 minutes before removing.

Finish cooling on wire rack. (Some of the chips and nuts might fall off the top when you remove the baked loaf from the pan.)

 I chose to add the chips and nuts to the top to make the top pretty. If you prefer, you could add them to the batter and then bake the loaf.

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