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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 142.5
  • Total Fat: 5.3 g
  • Cholesterol: 0.2 mg
  • Sodium: 259.9 mg
  • Total Carbs: 19.6 g
  • Dietary Fiber: 0.8 g
  • Protein: 3.2 g

View full nutritional breakdown of Coconut Quick Bread calories by ingredient
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Coconut Quick Bread

Submitted by: JVANAM

Introduction

In Barbados this is served with breakfasts, desserts, and at Tea Time.

The original is loaded with enough fat to make your LDL skyrocket.

So I trimmed down the recipe and made it easier and quicker to make. Your welcome Rachel Ray.

For added coconut taste I'm using coconut and vanilla extracts along with pineapple juice. As a binder Mashed a banana.

As a releasing agent in the loaf pan I am spraying the cooking oil with an air pumped oil mister from a pricey kitchen tool retailer (the initials are W-S). This way I control the oil and protect my part of the environment.

Also, I like to use a spring form loaf baking pan I found in of all places PCH. They told me I'm going to win over a million dollars.
In Barbados this is served with breakfasts, desserts, and at Tea Time.

The original is loaded with enough fat to make your LDL skyrocket.

So I trimmed down the recipe and made it easier and quicker to make. Your welcome Rachel Ray.

For added coconut taste I'm using coconut and vanilla extracts along with pineapple juice. As a binder Mashed a banana.

As a releasing agent in the loaf pan I am spraying the cooking oil with an air pumped oil mister from a pricey kitchen tool retailer (the initials are W-S). This way I control the oil and protect my part of the environment.

Also, I like to use a spring form loaf baking pan I found in of all places PCH. They told me I'm going to win over a million dollars.

Number of Servings: 16

Ingredients

    Vegetable oil spray
    1 Tbsp. All-purpose flour
    2 cups of an Organic All-purpose flour mix (it contains whole wheat along with bleached white)
    3/8 cup Splenda for Baking
    1/4 shredded coconut
    1 1/2 tsp. baking powder
    1/2 tsp baking soda
    1/4 tsp salt
    3/4 cup No-Sugar-added Pineapple juice
    1 large Banana, mashed
    2 Tbsp blended Vegetable oil
    Egg substitute equal to 1 whole egg
    2 tsp Coconut Extract
    1/4 tsp vanilla extract
    1 tsp shredded coconut or ground hazelnut

Directions

1. Preheat the oven to 350 degrees F. Give a light spray of Vege oil to the inside of a 9" x 5" x 2 1/2" loaf pan. Sprinkle the first 1 Tbsp flour in the pan and coat well. Any excess flour dump it.

2. In a medium bowl, combine the remaining 2 cups of flour, Splenda, the first 1/4 cup of shredded coconut, baking powder, baking soda, & salt.

3. In a second medium mixing bowl blend together the rest of the ingredients, EXCEPT THE REMAINDER OF SHREDDED COCONUT OR HAZELNUT. Basically your wet ingredients excluding you topper.

4. When blended, pour your wet mixture into the dry mixture and stir until thoroughly combined.

5. Pour the batter into the prepped loaf pan. Sprinkle the remaining nuts over the top of the batter and bake 45 to 50 minutes, or until it passes the ever present toothpick test.

6. Remove from the oven and allow to cool on a rack, or trivet, for 10 minutes. Remove the bread from the pan and let it cool an additional 15 minutes before cutting. This is where the spring form loaf pan comes in handy.

Serving size per person is 1 slice...Ah Yeah...That's just the number of slices I eat at a sitiing.

===If this is to be a morning baking the bread is even better served when it is allowed to cool for an hour or two.

But even better is, if you can prepare the bread the day before, Wrap in plastic wrap and refrigerate for up to 8 hours, the moistness of the bread ingredients and expelling heat fills the bread making it even more flavorful.===

+++I have another sauce recipe in My SP Recipe Box, Honey-Rum Mango Sauce, which makes a great topper when the Coconut Quick Bread is served as a dessert+++

Number of Servings: 16

Recipe submitted by SparkPeople user JVANAM.






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Member Ratings For This Recipe

  • I am sure this taste ok BUT it is not Barbados Coconut bread. No way would we use pineapple juice or hazelnuts. I don't care if you change the recipe but stop the bad mouthing native food. The spice mix is also wrong. - 3/11/13

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  • Soooo delicious!! Love it! - 2/15/11

    Was this review helpful?   yes  No