Banana-Coconut Bread

Ingredients

• 1 cup all-purpose flour
• 1/2 cup whole-wheat pastry flour or whole-wheat flour
• 2 tsp baking powder
• 1/2 tsp pumpkin pie spice
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 cup mashed bananas (2 to 3 medium)
• 1/2 cup packed brown sugar (see Tip)
• 1/3 cup unsweetened lite coconut milk (see Tip)
• 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
• 2 tbsp canola oil
• 1/4 cup chopped macadamia nuts or sliced almonds
• 1/4 cup raw chip coconut or shredded coconut

Instructions

1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan or line with parchment paper; set aside.
2. In a large bowl stir together all-purpose flour, whole-wheat flour, baking powder, pumpkin pie spice, baking soda and salt. Make a well in the center of the flour mixture; set aside.
3. In a medium bowl combine mashed bananas, brown sugar, coconut milk, egg and oil. Add banana mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Spoon batter into prepared loaf pan. Sprinkle with macadamia nuts and coconut.
4. Bake for 45 to 50 minutes or until a toothpick inserted near center comes out clean, covering loaf loosely with foil for the last 20 minutes of baking to prevent overbrowning. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing.