whole wheat banana bread with coconut

I’m smitten for banana bread with coconut.  

It is a cool twist on a classic.

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Going to visit family or friends?  I wrap up a loaf of this bread with plastic wrap, tie it with a ribbon, and take it with me.  

Instant gift.

This recipe will make a loaf. But, there will be left-over batter…so I pour the rest in little muffin tins.  Or you can make a whole bunch of muffins with the entire batter.

Everything is cuter when it is miniature

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I saw this recipe in Health Magazine as a way to use greek yogurt.   It is from Gail Simons, a judge on Top Chef Just Desserts

Gail had me at the  "coconut" listed in the ingredient list. I quickly ripped out the page from the magazine.  You see, I’ve jumped on the coconut band-wagon and I am trying to pull others in. 

Yup, that includes you.

Whole Wheat Banana Bread with Coconut

 (adapted from Health Magazine)

  • 1 ½ cups whole-wheat pasty flour
  • 1 teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup sugar
  • 2 large eggs
  • 2 tablespoons vegetable oil
  • 1 ½ cups mashed ripe bananas (about 3)
  • ½ cup plain nonfat Greek yogurt
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened coconut flakes
  • ½ cup walnut halves, toasted and chopped

Directions: 

-Preheat oven to 350°F.

- In a bowl, whisk together first 4 ingredients. set aside.   Toast walnuts in the oven for a few minutes and chop them.

- In another large bowl, beat sugar and eggs until thick. Stir in oil, bananas, yogurt and vanilla. Fold in flour mix, coconut and walnuts.

- Pour into greased 9-by 5-inch pan. Pour any left over batter into mini muffin tins. Bake for about 1 hour but keep checking an it may extend to up to 75 minutes, depending on the size of the loaf pan. Make sure a toothpick comes out clean.  Let cool on rack and serve. 

- Or make them all mini muffins. Spray muffin tins and place liners in the tins or just pour the batter without liners.  Mini muffins will only bake for about 10 minutes.

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happy tuesday :)