Sounds so tropical right? And I have good news for you...it's low calorie so you can enjoy a slice with a little less guilt!
One of the easiest ways to reduce the calories in baked goods is to remove the eggs, dairy, and sugar wherever you can. That doesn't mean you have to remove the flavor. Ripe bananas add big time flavor and natural sweetness to this bread and it's pumped up even more with the addition of pineapple and shredded coconut.
I've replaced the natural sweeteners in the original recipe with a reduced amount of monk fruit sugar because I was aiming for as low calorie as I could go. At the end of the recipe you'll find options you can add back in to your liking, though it will add back in the calories. Not a ton, but if you're a counter, it might matter to you.
Egg & Dairy Free Banana Pineapple Coconut Bread
Ingredients
makes 1 loaf, 12 slices
3 overripe bananas
1/4 cup sweetened shredded coconut
1/2 crushed pineapple, drained
1/4 cup monk fruit sugar
6 tablespoons unsweetened cashew, almond, or coconut milk
2 teaspoons vanilla extract
1/4 teaspoon coconut extract
2 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon cinnamon
Instructions
Preheat oven to 350F and grease a 9x5 loaf pan. Set aside.
In a medium sized bowl, mash the bananas with a fork. Add the coconut, pineapple, sugar, milk, and extracts and stir until completely combined. Next, add in the remaining ingredients and stir until they are combined. Pour into the loaf pan and bake for 25-30 minutes.
The original instructions called for turning off the oven and leaving the door closed for 10 additional minutes and then testing for doneness with a toothpick and then turning it on again if it needs more baking. My oven retains its heat very well so even with it off, it sat at temperature that entire time. For me, I would just bake this for a total of 45 minutes, starting to check it at 35 for doneness.
Remove from oven and let cool in the pan for 5-10 minutes before removing and cooling on a wire rack. Like many vegan style sweet breads, they say they are better the next day. I'll never know.
Calorie Options
Using this recipe, each slice will be about 110 calories (I use cashew milk).
To bring the calorie count down to around 95 calories per slice, omit the shredded coconut.
Using honey, agave, or maple syrup in place of the monk fruit is totally fine but will bring up the calorie count.
You could add some chopped nuts to the batter when you mix in the dry ingredients. Walnuts would be amazing if you have the calories to spare.
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