Yield: 14 servings
|1½ cup||Whole wheat flour, divided|
|½ cup||Coconut, unsweetened shredd.|
|2 teaspoons||Baking powder|
|½ teaspoon||Baking soda|
|1 cup||Mashed banana (3 small)|
|3 tablespoons||Vegetable oil|
|2 tablespoons||Liquid honey|
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 c. 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 F 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.
Makes 14 servings, each about ½ inch thick when 8x4 pan used. 1 starchy choice, 1 fats & oils choice 16 g carbohydrate, 2 g protein, 4 g fat, 108 calories
Source: Choice Cooking, Canadian Diabetes Association c. 1986 Shared by Elizabeth Rodier 6/93