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White chocolate is the wonderfully different addition to this tropical-tasting bread. The moist slices are so scrumptious, they disappear as soon as I serve them.
Nutritional Facts 1 serving (1 slice) equals 189 calories, 10 g fat (5 g saturated fat), 29 mg cholesterol, 157 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Coconut Banana Bread in Country Woman Christmas Annual 2000, p18
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Reviewed on Apr. 21, 2012 by jayagopu
Everyone loved it - even my son who does not like coconut in baked goods. I used 1/2 cup butter and substituted apple sauce for the rest, splenda sugar blend for the sugar, and cashews instead of pecans.
Reviewed on Dec. 31, 2011 by BecciJean
Loved it! My husband said it was the best bread ever. Easy to make with great results.
Reviewed on Mar. 19, 2011 by Bonnette23
This is by far the best banana bread I have ever made. I swapped macadamia nuts for the pecans and won 1st place with it at our county fair. I think the judges one word comment sums it up: AWSOME!
Reviewed on Nov. 14, 2010 by StephanieMoore
Was very delicious! im not a big fan of banana bread but i love the coconut and white chocolate in this recipe...i would very much recommend this...although it darkens quickly...70 minutes i think is too long..after it cools it would be as hard as a rock! take it out right before its done...itll still bake in the pan after its removed from the oven.
Reviewed on Feb. 26, 2010 by mochiato
this is a keeper! amazing banana bread!!!
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