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

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