1 cup all-purpose flour
1/2 cup whole wheat pastry flour or whole wheat flour
2 teaspoons baking powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed bananas (2 to 3 medium)
1/2 cup packed brown sugar*
1/3 cup unsweetened lite coconut milk**
1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
2 tablespoons canola oil
1/4 cup chopped macadamia nuts or sliced almonds
1/4 cup raw chip coconut or shredded coconut
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.
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.
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.
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. Makes 12 (1 slice each) servings
*Sugar Substitute: Choose Splenda Brown Sugar Blend. Follow package directions to use product amount equivalent to 1/2 cup brown sugar.
*Sugar Substitute: Per Serving with Substitute: Same as above, except 139 cal., 19 g carb., 127 mg sodium. Exchanges: 0.5 carb. Carb choices: 1.
**Test Kitchen Tip: Stir the can of coconut milk well before measuring out the 1/3 cup to use in this bread.