Preheat oven to 350 degrees.
Lightly spoon the flour into dry measuring cups; level with a knife.
Combine the flour, baking soda, and salt, stirring with a whisk to combine.
Place granulated sugar and butter in a large bowl; beat with a mixer at
medium speed until well blended, about 1 minute. Add the eggs, one at a
time, beating well after each addition. Add banana, yogurt, run, and
vanilla; beat until blended. Add flour mixture; beat at low speed just
until moist. Stir in ? cup coconut.
Spoon batter in a 9x5-inch loaf pan coated with cooking spray; sprinkle
with 1 Tablespoon coconut.
Bake at 350 degrees for one hour or until a wooden pick inserted into the
center comes out clean. Cool 10 minutes in pan on a wire rack; remove from
Combine powdered sugar and juice, stirring with a whisk. Drizzle over warm
bread. Cool bread completely on a wire rack.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (69g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 63 (35%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 140mg||43 %|
|Sodium 332.9mg||11 %|
|Potassium 85.4mg||2 %|
|Total Carbohydrate 24.2g||7 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 23.4g|
|Protein 5.8g||8 %|
Powered by: USDA Nutrition Database
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: 182
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