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Crunchy Banana Colada Bread

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Nutritional information

152.8
Calories
62 g
Calories From Fat
6.9 g
Total Fat
4.2 g
Saturated Fat
41.7 mg
Cholesterol
276.9 mg
Sodium
21.1 g
Carbs
0.6 g
Dietary Fiber
11.1 g
Sugars
2.2 g
Protein
45g
Serving Size

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Crunchy Banana Colada Bread

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Cuisine:
  • 1hr 37mins
  • Serves 16

Ingredients

Directions

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Prep Time: 20 m   |   Cook Time: 1hr 37mins   |  Serves: 16

Crunchy Banana Colada Bread, The crunchy coconut and banana-nut topping adds a new twist to this tropics-inspired quick bread ”, *Made for Australia/NZ Swap #34*
This is REALLY tasty !! I could only find Lucerne pina colada yogurt, and Quaker True Delight Coconut/Banana/Macadamia nut granola bars If that made a difference, it didn’t matter I baked at 325* in my dark loaf pan for 45 minutes uncovered, the 20 minutes covered with foil Although I had sprinkled the granola bar pieces over the top, all the edges puffed first and the topping ended up in a solid strip in the center Left the coconut out for personal preference, sufficient flavor from the bars
I kind of forced the banana for ripeness, and think there would be more banana flavor from the usual almost transparent reipe bananas, I usually have ! Thanks for posting, Mom2Rose !

 

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Steps

1
Done

Heat oven to 350°F (If using dark pan, decrease oven temperature to 325°F).

2
Done

Generously grease 9x5-inch loaf pan with shortening or spray with cooking spray.

3
Done

In large bowl, beat sugar and butter with electric mixer on medium speed until well blended.

4
Done

Beat in eggs, bananas and yogurt.

5
Done

Add flour, baking soda and salt; beat until combined.

6
Done

Stir in 1/2 cup of the crushed granola bars until well combined.

7
Done

Pour batter into greased pan.

8
Done

In small bowl, mix remaining 1/4 cup crushed granola bars and the coconut.

9
Done

Sprinkle evenly over batter in pan; press in lightly.

10
Done

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.

11
Done

Cool in pan on wire rack 15 minutes.

12
Done

Remove loaf from pan; place on rack.

13
Done

Cool completely, about 2 hours.

14
Done

Wrap tightly and store in refrigerator.

15
Done

Bobby Ryan

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