Yesterday, in my Menu Plan Monday post, I linked to a recipe that we used for breakfast yesterday morning, Coconut Banana Bread. However, I made enough modifications to it, that I thought I would repost those changes here for you if you are looking for a healthier, but still yummy, alternative.
1/4 cup applesauce (I use my home-canned applesauce which is sweetened with brown sugar and cinnamon. Applesauce can usually be used as a substitution for oil or butter in a recipe and makes a great, healthy, low-cal alternative)
1/4 cup sugar (Original recipe calls for 1 cup. Yikes! I felt comfortable cutting it by 75% because I knew the applesauce, bananas and coconut would more than make up for the sweetness.)
2 tsp vanilla extract (original recipe calls for 1 tsp vanilla and 1 tsp of almond extract, but I’m not a fan of almond extract)
1/4 cup coconut oil, melted (original recipe calls for 1/2 cup of vegetable oil-I use Nutiva organic coconut oil)
2 1/2 cups whole wheat flour (Original recipe calls for self-rising flour-you know me, I have to use fresh ground.)
4 tsp baking powder (original recipe calls for 1 1/2 tsp, but I increased this since I did not use self-rising flour)
1/2 tsp baking soda
1/2 tsp salt
3 medium overripe bananas, mashed
1 cup coconut milk (original recipe calls for light but I only had regular on hand)
1 cup flaked coconut (original recipe calls for sweetened, but I used unsweetened because it was what I had on hand, plus we are trying hard to limit our sugar intake as much as possible)
- Preheat oven to 350 degrees. Grease a loaf pan (or 4 mini loaf pans).
- Mix applesauce and sugar together. Add eggs one at a time, beating after each addition. Mix in vanilla extract. Mix and pour melted coconut oil simultaneously. This is the easiest way I have learned to use coconut oil in a recipe. Because it is a solid at room temperature, when mixed with cold ingredients like eggs it can get clumpy and chunky. So, to avoid that, I melt it first and then while I am slowly pouring it in to my other wet ingredients, I mix it in with a spoon or a whisk.
- In a separate bowl mix together the dry ingredients (flour, baking powder, baking soda, salt).
- In another bowl mix together the coconut milk and bananas.
- Add the dry ingredients and the banana mixture alternately to your wet ingredients. Start and end with your dry ingredients.
- Fold in shredded coconut.
- Pour into prepared loaf pan and bake for 50 minutes to 1 hour. If you are doing mini-loaves your baking time will be less.
- Cool in the pan for 10 minutes, slice and serve warm. Or cold. Whatever.
I took the liberty of calculating the nutrition information for the changes I made. If you do 12 thick slices (you could easily halve those and make 24 servings) there are 220 calories, 29 grams of carbs, 10 grams of fat and 6 grams of protein per slice. You’re welcome.