Banana Health Loaf
Yield
14 servingsPrep
15 minCook
45 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
whole-wheat flour
divided |
|
| ½ | cup |
coconut
unsweetened shredded |
*
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
bananas
mashed (3 small) |
|
| 3 | tablespoons |
vegetable oil
|
|
| 2 | tablespoons |
honey
liquid |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
whole-wheat flour
divided |
|
| 118 | ml |
coconut
unsweetened shredded |
*
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
bananas
mashed (3 small) |
|
| 45 | ml |
vegetable oil
|
|
| 3E+1 | ml |
honey
liquid |
|
Directions
Suggestion: reserve ¼ cup flour. Low fat recipes have a tendency to be too dry. Bake about 35 min in 9x5 loaf pan or muffin cups if 8x4 pan not available.
Mix together 1¼ cup of flour, coconut, baking powder, baking soda and salt in a bowl. Combine banana, oil and honey. Stir into flour mixture quickly but gently until just combined. Add part of the remaining ¼ cup flour if needed. Batter will be lumpy.
Spread batter evenly in a lightly greased (and/or waxed paper lined) 8x4 loaf pan. Bake at 350℉ (180℃) about 45 min until tester inserted in center comes out clean. Cool 10 min in pan. Turn out of pan, cool completely on rack.
Wrap in waxed paper and store overnight before slicing.
