Toasted Coconut Banana Bread

July 11, 2018

 Since coming back from our honeymoon in Maui, our obsession with pineapple and coconut has sky rocketed. I am finding anyway to incorporate them into my meals and snacks. Well, when I realized I wasn't eating a bunch of bananas quick enough, I thought I would throw together a batch of banana bread. BUT WAIT! Let's add some coconut to fuel my dying need for it! Next, pineapple bread.



  • 1 ¾ C all-purpose flour

  • 1 tsp baking powder

  • 1 1/4 tsp baking soda

  • 3 Large ripe bananas, mashed

  • ½ C + 2 Tbsp unsweetened coconut flakes

  • ½ Tbsp olive or coconut oil

  • 1 tsp vanilla

  • ½ C of brown sugar

  • 3 egg whites

  • 2 Tbsp skim milk

  • ¼ C fat free vanilla Greek yogurt

  • ¼ C orange juice



  1. Preheat oven to 350°F

  2. Combine flour, baking powder and baking soda in a large mixing bowl. Set aside.

  3. In another mixing bowl, mash bananas together. Add brown sugar and vanilla and mix.

  4. Next, add egg whites and mix until smooth. Then add oil and mix.

  5. Slowly, add flour mixture to banana mixture until well combined.

  6. Add yogurt and orange juice to mixture and stir.

  7. Fold in 1 C of coconut flakes.

  8. Pour mixture into greased loaf pan. Sprinkle remaining coconut flakes on top of mixture. Bake for 50-60 minutes until coconut is toasted and bread is golden brown.










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