Ingredients
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2 cups all-purpose flour
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3/4 teaspoon baking soda
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1/2 teaspoon salt
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1/2 teaspoon ground nutmeg
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1/2 teaspoon ground ginger
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3/4 cup granulated sugar
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1/4 cup canola oil
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2 eggs
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2 medium ripe bananas, mashed
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1 tablespoon vanilla extract
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8 ounces canned crushed pineapple, drained
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1/2 cup chopped walnuts
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1/2 cup sweetened flaked coconut
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1/4 cup nonfat plain yogurt
Instructions
- Preheat oven to 350°F.
- Spray 9 x 5-inch loaf pan with cooking spray.
- Combine flour, baking soda, salt, nutmeg and ginger in a bowl and stir with a whisk to combine.
- Set aside.
- Place sugar, oil, yogurt and eggs in mixer bowl and beat at medium speed until well blended.
- Add banana, vanilla and pineapple.
- Mix until blended.
- Add flour mixture and beat on low until just moist.
- Stir in walnuts and coconut.
- Put batter in loaf pan and bake 60-70 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes on wire rack.
- Remove from pan and cool completely.
- Store in airtight container.