Banana-coconut bread

Banana-coconut bread

Total Time
1 hr 15 min
20 min
55 min
For the best flavor and texture in this quick bread, use bananas that are completely covered with brown spots. You think that you should be throwing them out, but they're perfect to use here. The hardest part will be letting the bread stand overnight before slicing since it'll seem irresistible coming out of the oven. Keep in mind that diced tropical fruit is a combination of various fruits such as dried pineapple, mango, and papaya. They can be found packaged in bags near the raisins or in the produce section in supermarkets. If you can’t find it, you can buy the different dried fruits separately and then dice them up yourself.


All-purpose flour

2½ cup(s)

Baking powder

2 tsp

Baking soda

1 tsp

Table salt

½ tsp


¾ cup(s)

Egg whites

3 large

Unsweetened applesauce

½ cup(s)

Canola oil

2 Tbsp


4 medium, very ripe, mashed (2 cups)

Dried mixed fruit

½ cup(s), tropical variety

Dried unsweetened coconut

2½ oz, (1/3 cup)

Dried unsweetened coconut

1 oz, (2 tablespoons)


  1. Preheat the oven to 375°F. Spray a 5 x 9-inch loaf pan with nonstick spray.
  2. Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Whisk together the sugar, egg whites, applesauce, and oil in a medium bowl. Add the applesauce mixture, bananas, dried fruit, and 1⁄3 cup of the coconut to the flour mixture; stir just until moistened.
  3. Scrape the batter into the pan; sprinkle with the remaining 2 tablespoons of coconut. Bake until a toothpick inserted into the center comes out clean, 55 – 60 minutes. Let cool in the pan on a rack 10 minutes. Remove the bread from the pan and let cool completely on the rack. Wrap the cooled bread in plastic wrap; let stand overnight before slicing for the neatest slices. Yields 1⁄12 of loaf per serving.