Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan* or line with parchment paper; set aside.
In a large bowl stir together all-purpose flour, whole wheat flour, baking powder, pumpkin pie spice, baking soda, and salt. Make a well in the center of the flour mixture; set aside.
In a medium bowl combine mashed bananas, brown sugar, coconut milk, egg, and oil. Add banana mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Spoon batter into prepared loaf pan. Sprinkle with almonds and coconut.
Bake for 45 to 50 minutes or until a toothpick inserted near center comes out clean, covering loaf loosely with foil for the last 20 minutes of baking to prevent over-browning. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing. Makes 12 (1 slice each) servings
*You may choose to make 12 muffins. Reduce baking time to 25-30 minutes
Banana-Coconut Bread (low glycemic)
Amount Per Serving
Calories 141Calories from Fat 45
% Daily Value*
Total Fat 5g8%
Saturated Fat 1g5%
Total Carbohydrates 20g7%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.