Freshly milled Kamut or hard white wheat can be substituted for some or all of the flour in this recipe. For plain banana bread, omit the pecans and coconut.
1. Preheat oven to 350 degrees. Prepare a well-greased 9 x 5 inch loaf pan, I prefer a stoneware loaf pan because it gives a more crispy crust.
2. Place chopped pecans and coconut on baking sheet and toast stirring every 2 minutes, until coconut is slightly golden, about 6 minutes.
3. Whisk together flours, sugar or sucanat, baking soda, and salt in a large bowl. In a separate bowl, whisk together mashed bananas, butter, eggs, yogurt, honey, and vanilla extract. Gently fold the banana mixture into the flour mixture until just combined. Fold in toasted nuts and coconut.
4. Pour batter into prepared pan and smooth top. Bake the bread for 50 minutes. Lay a piece of foil gently across the top and bake until a toothpick or cake tester inserted into the center comes out with just a few crumbs attached, 10-20 minutes more.
5. Remove bread from oven and turn it out onto a wire rack to cool.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (66g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 115 (52%)|
|Amt Per Serving||% DV|
|Total Fat 12.8g||17 %|
|Saturated Fat 8.3g||41 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 30.5mg||9 %|
|Sodium 91mg||3 %|
|Potassium 49.8mg||1 %|
|Total Carbohydrate 23.4g||7 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 22.2g|
|Protein 3.2g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 222
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