Crunchy Banana-Colada Bread
The crunchy coconut and banana-nut topping adds a new twist to this
holiday quick bread.
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
Heat oven to 350°F. (If using dark pan, decrease oven temp to
325°F.) Generously grease 9×5-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.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.In small bowl, mix remaining 1/4 cup crushed granola bars
and the coconut. Sprinkle evenly over batter in pan; press in
lightly.Bake at 350°F. for 60 to 70 mins or until toothpick inserted
in center comes out clean, covering with foil during last 15 to 20 mins
of baking to prevent excessive browning. Cool in pan on wire rack 15
mins.Remove loaf from pan; place on rack. Cool completely, about 2 hrs.
Wrap tightly and store in refrigerator.
1 loaf; 16 slices
Note *To easily crush granola bars, do not unwrap. Use rolling pin to
crush bars.
NUTRITION INFO PER SERVING: SERVING SIZE: 1 Slice Cals 195 Cals from
Fat 70 Total Fat 8g 12% Sat 4g 20% Trans Fat Cho 40mg 13%
Sod 260mg 11% Total Carb 28g 9% Dietary Fiber 1g 4% Sugars 15g
Protein 3g
EXCHANGES: 1 Starch; 1 Other Carb; 1 1/2 Fat CARB CHOICES: 2