Well this time I made banana bread. Then I decided to make banana muffins. I had just moved to a new city and decided that this would be a good time to try new things. I have never really baked much and don't really like how everything you bake is usually super high in fat. I found this recipe that incorporates coconut (which I love!) and is also low fat. They turned out great and I think I am going to have a lot of friends here once I bring these puppies to work.
Ingredients
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup butter, softened
- 2 large eggs
- 1 1/2 cups mashed ripe banana (about 3 bananas)
- 1/4 cup plain low-fat yogurt
- 1/2 teaspoon vanilla extract
- 1/2 cup flaked sweetened coconut
- Cooking spray
- 1 tablespoon flaked sweetened coconut
- 1/2 cup powdered sugar
- 1 1/2 tablespoons fresh lime
Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.
Nutritional Information (Amount per serving)
- Calories: 193
- Calories from fat: 21%
- Fat: 4.6g
- Saturated fat: 2.8g
- Monounsaturated fat: 1.1g
- Polyunsaturated fat: 0.3g
- Protein: 2.9g
- Carbohydrate: 35g
- Fiber: 1.1g
- Cholesterol: 35mg
- Iron: 1mg
- Sodium: 179mg
- Calcium: 15mg
Adapted from Jean Patterson, Cooking Light (SEPTEMBER 2007)
