Banana and Coconut Bread

Banana and Coconut Bread

  • Ingredients

  • Cooking Spray

    2 large ripe bananas

    130g (1/2 cup) low-fat vanilla yoghurt

    60ml (1/4 cup) skim milk

    40g butter or reduced-fat spread, melted, cooled

    2 eggs

    1 teaspoon vanilla essence

    1/4 teaspoon coconut oil or essence

    200g (1 ¼ cup) self-raising flour

    2/3 cup EQUAL Spoonful  

    2 tablespoons shredded coconut


1.) Preheat oven to 160 C (fan-forced). Spray a 5cm deep, 9 x 19cm loaf pan (base measurement) with the cooking spray. Line the base with baking paper, allowing the paper to overhang the sides.

2.) Put the bananas in a medium bowl and use a fork to mash until almost smooth. Add the yoghurt, milk, spread, eggs, vanilla essence and coconut essence. Whisk until well combined.

3.) Add the flours and Equal to the banana mixture. Stir until well combined. Pour into the lined pan and smooth the surface with the back of a spoon. Sprinkle over the coconut. Bake for 45-50 minutes or until a skewer inserted into the centre of the cake comes out clean, covering the cake after 30 minutes, if necessary to prevent overbrowning.

4.) Set aside in the pan for 10 minutes before turning out onto a wire rack to cool completely.

5.) Slice and serve.

Nutritional Information

Energy 516kJ
Protein 4.3g
Total fat 3.4g
 Saturated fat 1.1g
Cholesterol 32mg
Carbohydrate 17.5g
Fibre 2.2g
Sodium 133.6mg