whole wheat coconut banana bread

another keeper for the list.  no big deal.

do you love coconut? i do.  

normally i don't end up with many brown banana's sitting on the counter.  usually, i'm making quick runs to the store in between for reals shopping trips because we're out of banana's.  or creamer.  we eat a lot of banana's and apparently, we use a lot of creamer.  

sometimes though, the banana's i buy start to brown much quicker than other times and i don't like banana's with brown spots.  picky maybe?

anyway, a few weeks ago i ended up with four black banana's on my counter.  since i already have bags of frozen black banana's in my freezer, i didn't want to add to the stash so i decided to try this recipe i'd bookmarked some time ago.  

it was fantastic.

i might have made a few changes. the original calls for white flour.  i used all white whole wheat flour.  it also calls for 4 tbsp of butter but i used coconut oil in place of half the butter as well as fat free plain greek yogurt instead of sour cream.

whole wheat coconut banana bread

printable recipe

recipe via honey and butter

2 cups white whole wheat flour

3/4 tsp baking soda

1/2 tsp salt

1 cup sugar

2 tbsp unsalted butter, softened

2 tbsp coconut oil, melted and cooled to room temp

2 large eggs

1 1/2 cups mashed, ripe bananas (about 4 large)

1/4 cup plain greek yogurt

3 tbsp skim milk

1 tsp vanilla

1/2 cup + 2 tbsp sweetened, flaked coconut

preheat oven to 350 degrees.

whisk flour, baking soda and salt together.  set aside.

in a large mixing bowl, beat butter, coconut oil and sugar until blended.  add the eggs and beat until combined.  add the banana, sour cream, milk and vanilla.  beat until blended. slowly incorporate the flour mixture until just combined.  fold in the coconut.

pour batter into a large loaf pan that has been sprayed with baking spray or lined with parchment paper.  sprinkle the additional 2 tbsp of coconut on the top.

bake uncovered for 50-60* minutes or until a knife inserted comes out clean.  

let the loaf cool on a rack for about 10 minutes and then carefully remove it from the pan.  cool for an additional 15 minutes before slicing.

*my bread was very dense.  it took 75 minutes to cook all of the way through so i covered the top with tinfoil after 50 minutes to prevent over browning.

yields 12 generous slices

Nutrition Facts whole wheat coconut banana bread Serving Size: 1 serving Amount Per Serving Calories 241 Total Fat 6.6g       Saturated Fat 4.3g       Trans Fat 0g Cholesterol 35mg Sodium 200mg Carbohydrate 42.3g       Dietary Fiber 3.3g       Sugars 23.3g Protein 4.8g Alcohol 0.1g Vitamin A 2% Vitamin C 6% Calcium    1% Iron 4%