In my quest to cook things diabetic friendly, I cooked this Banana Coconut Bread the other day and was very pleased with how it turned out! High in fibre and low in both fat and sugar. Yay! That makes me happy. Although you still wouldn't want to binge on something like this of course. All baked goods should be occasional treats (which I am now saving for weekends) and not daily thing.
The Bananas help to keep this bread really moist, but you do have to let it sit overnight before cutting into it, which is why there are no cut pictures of this recipe. (I was letting it sit overnight.)
It is a bit denser because of the whole wheat flour, but that's okay in a banana bread. You want a banana bread to be a bit dense. It's not a cake. It's a bread, afterall. ☺
When you scrape the dough into the pan and then scatter the coconut flakes on top, do press them in a bit so that they kinda stick when the dough bakes around them. I didn't and they fell off quite easily.
They also don't stay crunchy, but that is the way coconut works. Once you wrap it up, it absorbes the moisture from what's around it. Nevermind. It was still delicious anyways! High fibre. Low fat. Low sugar. What's bad about any of that! (PS - you can also use regular sugar if you wish.)
*Banana Coconut Bread*
Makes 12 servings
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