A healthier twist on banana bread featuring peanut butter and coconut.
- 1 1/2 cups mashed ripe banana (about 2 large or 3 small)
- 1/3 cup plain fat-free Greek yogurt
- 1/3 cup natural-style peanut butter (creamy or crunchy)
- 3 tablespoons coconut oil, melted
- 1 teaspoon vanilla
- 2 large eggs
- 1/2 cup packed brown sugar (you can add a little more if you like a sweeter banana bread…up to 3/4 cup)
- 1 1/2 cups all-purpose flour
- 1/4 cup wheat germ (you could also use ground flax seed)
- 1/4 cup unsweetened shredded coconut
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- Cooking spray
- Preheat the oven to 350 degrees. Prepare a 9 x 5 loaf pan with cooking spray.
- In a medium bowl, mix together the banana, greek yogurt, peanut butter, coconut oil, vanilla and eggs. I like to use a fork for this. In a separate large bowl, whisk together the flour, wheat germ, coconut, baking soda, salt and cinnamon.
- Pour the wet ingredients into the dry and stir until just combined. Again, I like to use a fork for this. It just seems to do a good job with mixing everything together versus using a big flat spoon or spatula.
- Transfer batter to the prepared baking pan and place in oven. Bake 50 minutes and start to test for doneness. It might take up to an hour and five minutes or so depending on your oven. Bread is done when golden brown, set and a toothpick comes out clean.
- Let cool in pan for 10 minutes and then remove from pan and let finish cooling on wire rack.
Adapted from Cooking Light