Bake-Off® Contest 41, 2004
Naperville, Illinois

Crunchy Banana-Colada Bread

The crunchy coconut and banana-nut topping adds a new twist to this tropics-inspired quick bread.

(19)
4 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 15 min
  • total time 3 hr 40 min
  • ingredients 10
  • servings 16
 

Ingredients

3/4
cup sugar
1/2
cup unsalted or regular butter, softened
2
eggs
1
cup mashed very ripe bananas (2 medium)
1
(6-oz.) container Yoplait® Original 99% Fat Free Piña Colada Yogurt
1 1/2
cups all-purpose flour
1
teaspoon baking soda
1
teaspoon salt
4
Nature Valley™ Banana Nut Crunchy Granola Bars (2 pouches from 8.9-oz. box), coarsely crushed*
1/4
cup flaked coconut

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. (If using dark pan, decrease oven temperature to 325°F.) Generously grease 9x5-inch loaf pan with shortening or spray with cooking spray. In large bowl, beat sugar and butter with electric mixer on medium speed until well blended. Beat in eggs, bananas and yogurt.
  • 2 Add flour, baking soda and salt; beat until combined. Stir in 1/2 cup of the crushed granola bars until well combined. Pour batter into greased pan.
  • 3 In small bowl, mix remaining 1/4 cup crushed granola bars and the coconut. Sprinkle evenly over batter in pan; press in lightly.
  • 4 Bake at 350°F. for 60 to 70 minutes or until toothpick inserted in center comes out clean, covering with foil during last 15 to 20 minutes of baking to prevent excessive browning. Cool in pan on wire rack 15 minutes. Remove loaf from pan; place on rack. Cool completely, about 2 hours. Wrap tightly and store in refrigerator.
  • 1 Heat oven to 350°F. (If using dark pan, decrease oven temperature to 325°F.) Generously grease 9x5-inch loaf pan with shortening or spray with cooking spray. In large bowl, beat sugar and butter with electric mixer on medium speed until well blended. Beat in eggs, bananas and yogurt.
  • 2 Add flour, baking soda and salt; beat until combined. Stir in 1/2 cup of the crushed granola bars until well combined. Pour batter into greased pan.
  • 3 In small bowl, mix remaining 1/4 cup crushed granola bars and the coconut. Sprinkle evenly over batter in pan; press in lightly.
  • 4 Bake at 350°F. for 60 to 70 minutes or until toothpick inserted in center comes out clean, covering with foil during last 15 to 20 minutes of baking to prevent excessive browning. Cool in pan on wire rack 15 minutes. Remove loaf from pan; place on rack. Cool completely, about 2 hours. Wrap tightly and store in refrigerator.

EXPERT TIPS

toggle

Expert Tips

*To easily crush granola bars, do not unwrap. Use rolling pin to crush bars.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice
Calories
195
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
4g,
4%
),
Cholesterol
40mg
40%;
Sodium
260mg
260%;
Total Carbohydrate
28g
28%
(Dietary Fiber
1g
1%
  Sugars
15g
15%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
2%;
Iron
4%;
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
More To Explore
powered by ZergNet