1/1 Photo of Whole Grain Banana Coconut Bread
1 hr 6 mins
Heather U.'s Note:
While this site already has numerous recipes for banana bread with a coconut theme, this one is unique in its emphasis on a whole grain flour base. The coconut flavor is subtle-- if you like a strong coconut flavor, up the amount of coconut extract, and include the optional fresh coconut. As with many of my recipes, this one calls for ingredients that are "nonstandard" (i.e., weird!...the province of health nut fanatics!), but go out on a limb and try it--your taste buds won't be disappointed.
My Private Note
Units: US | Metric
- 1 cup whole wheat pastry flour
- 1/2 cup oat bran
- 1/3 cup soy powder
- 2 tablespoons ground flax seeds
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup chopped pecans
- 1/2 cup shredded fresh coconut (optional)
- 2/3 cup splenda sugar substitute
- 1/4 cup brown sugar
- 1 tablespoon honey or 1 tablespoon barley malt syrup
- 4 tablespoons light butter
- 2 tablespoons lecithin granules
- 1 tablespoon liquid lecithin
- 1/4 teaspoon xanthan gum
- 1 cup ripe to overripe banana
- 2/3 cup reduced-fat coconut milk
- 4 extra large egg whites
- 2 teaspoons vanilla extract
- 1/4 teaspoon coconut extract
- 1Preheat oven to 350 degrees Fahrenheit.
- 2Grease 2 8x4 loaf pans or 1 9x5 loaf pan; I use cooking spray with no sticking problems; I used 2 8x4 loaf pans, and the resulting loaves were on the short side.
- 3In a large bowl, whisk together the whole wheat pastry flour, oat bran, soy powder, flax seeds, cornstarch, baking powder, and salt.
- 4Add the pecans (and optional coconut) to the dry mixture and stir to incorporate; set aside.
- 5In the bowl of your food processor fitted with the steel blade, place the Splenda, brown sugar, honey or barley malt syrup, butter, both kinds of lecithin, and xanthan gum; Puree together for about 2 minutes (this will help the lecithin and xanthan bind it all together).
- 6Add the banana, coconut milk, egg whites, and vanilla and coconut extracts to the food processor bowl, and puree again until well-blended; shake the can of coconut milk prior to opening it up so that the contents wont be separated when you measure.
- 7Pour the wet ingredients into the dry ingredients, and use a rubber spatula to fold it all together; be careful not to overmix the batter or the finished product will be tough as a result of activating the gluten.
- 8Pour even amounts of batter into the loaf pan (s), and place in the preheated moderate oven.
- 9Bake until internal temperature reaches 185 degrees Fahrenheit; this took 36 minutes for 2 8x4 loaves in my oven today but will take longer in a 9x5" pan; look for a firm, lightly brown top and look for the sides to pull away from the pan (s).
- 10Chef notes: If you want to use your whole 14-oz can of coconut milk, triple this recipe (that's a lot o' banana bread--yay!); Also, if you want to eliminate the 1/4 cup of butter, just add an extra 1/4 cup of banana; the coconut milk, soy powder, lecithin, and flax seeds all have significant amounts of healthy fats in them so you should still end up with a moist tender bread; I havent tried that yet, so if you do, please inform us of the outcome in your review!
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Nutritional Facts for Whole Grain Banana Coconut Bread
Serving Size: 1 (88 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 325.1
- Calories from Fat 225
- Total Fat 25.1 g
- Saturated Fat 4.8 g
- Cholesterol 5.1 mg
- Sodium 297.4 mg
- Total Carbohydrate 29.4 g
- Dietary Fiber 2.9 g
- Sugars 15.3 g
- Protein 4.3 g
The following items or measurements are not included:
reduced-fat coconut milk