This is the first recipe I tweaked to make healthier, and I’ve been making it that way ever since! It caught my eye in Martha Stewart’s Baking Handbook because of the coconut, but I gasped in horror at the 2 2/3 C oil for just two loaves! I incorporated my healthiest switch techniques and am more than happy with the results.
Holly’s “made-over” Martha Stewart Banana Bread with Coconut
1.5 C all-purpose flour
1.5 C whole-wheat flour
1 tsp baking soda
¾ tsp salt
2 large eggs
3/4 C sugar
2/3 C vegetable oil
2/3 C plain yogurt or unsweetened applesauce
1.5 C mashed banana (about 3)
3/4 C unsweetened shredded coconut
3/4 C walnuts, toasted
½ C lowfat buttermilk
Preheat oven to 350 and spray two 8×4 loaf pans with cooking spray. Whisk flours, baking soda and salt together in a bowl and set aside.
In the bowl of an electric mixer using the paddle attachment, mix the eggs, sugar, vegetable oil and applesauce (or yogurt). Add the flour mixture slowly, mixing until just combined. Add the vanilla, banana, coconut, walnuts and buttermilk and mix lightly by hand.
Divide batter between prepared pans and sprinkle the tops with sugar. Bake, rotating pans halfway through, for 45-50 minutes, or until a cake tester inserted in the centers comes out clean. Cool on wire rack for 5 minutes, then remove from loaf pans to continue cooling.
Makes 2 loaves
24 servings = 200 calories
Half recipe = 12 muffins = 200 calories
*bake 15 minutes, then turn muffin tins and switch racks, bake another 10 minutes
*10 muffins = 240 calories