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Add a photoServings: 12
Ingredients
- 1 1/2 c. Whole wheat flour, divided
- 1/2 tsp Salt
- 1/2 c. Coconut, unsweetened shredd.
- 1 c. Mashed banana (3 small)
- 2 tsp Baking pwdr
- 3 Tbsp. Vegetable oil
- 1/2 tsp Baking soda
- 2 Tbsp. Liquid honey
Directions
- Suggestion: reserve 1/4 c. flour. Low fat recipes have a tendency to be too dry. Bake about 35 minutes in 9x5 loaf pan or possibly muffin c. if 8x4 pan not available.
- Mix together 1 1/4 c. of flour, coconut, baking pwdr, baking soda and salt in a bowl. Combine banana, oil and honey. Stir into flour mix quickly but gently till just combined. Add in part of the remaining 1/4 c. flour if needed. Batter will be lumpy.
- Spread batter proportionately in a lightly greased (and/or possibly waxed paper lined) 8x4 loaf pan. Bake at 350 F about 45 minutes till tester inserted in center comes out clean. Cold 10 minutes in pan. Turn out of pan, cold completely on rack.
- Wrap in waxed paper and store overnight before slicing.
- Makes 14 servings, each about 1/2 inch thick when 8x4 pan used. 1 starchy
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 12 servings | |
| Calories 108 | |
| Calories from Fat 38 | 35% |
| Total Fat 4.3g | 5% |
| Saturated Fat 0.83g | 3% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 360mg | 15% |
| Potassium 112mg | 3% |
| Total Carbs 16.77g | 4% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.51g | 3% |
| Protein 2.25g | 4% |
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