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Berry Coconut Bread With Whipped Honey Butter

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Total Time (minutes)
1.25
Difficulty
1
Servings
12
Ingredients
15
Total Prep Time: 15 minutes
Calories Per Serving: 183
Nutrients

Nutrition Facts

1 slice bread, 1 1/3 teaspoons butter

Amount per serving
Calories 183 Calories from fat: 75
% Daily Value*
Fat 9 g 11 %
Saturated 3 g 17 %
Trans 0 g
Polyunsaturated Fat 2 g %
Monounsaturated Fat 2 g %
Cholesterol 31 mg 10 %
Sodium 166 mg 7 %
Potassium 149 mg 3 %
Carbohydrate 25 g 9 %
Fiber 5 g 17 %
Sugars 13 g
Protein 4 g
Vitamin A 2 %
Vitamin C 8 %
Calcium 2 %
Iron 6 %
Vitamin E 2 %
Thiamin 4 %
Vitamin B6 6 %
Phosphorus 2 %
Magnesium 4 %
Manganese 8 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

Nonstick cooking spray
½ cup plus 1 tablespoon white whole wheat flour
½ cup coconut flour
2½ teaspoons baking powder
2 very ripe DOLE® Bananas
2 large eggs
1 DOLE® Lemon, zested and juiced (about 1 tablespoon zest and ¼ cup juice)
1/3 cup unsweetened coconut milk yogurt alternative
5 tablespoons honey
2 teaspoons vanilla extract
1½ cups DOLE® Blackberries, Blueberries and/or Raspberries
¼ cup unsweetened shredded coconut 
½ cup old-fashioned rolled oats
¼ cup plus 2 tablespoons softened natural buttery spread with olive oil
1 tablespoon brown sugar

Directions

  1. Preheat oven to 350°F. Spray 9 x 5-inch loaf pan with nonstick cooking spray; line with parchment paper.
  2. Whisk ½ cup whole wheat flour, coconut flour and baking powder in a medium bowl. Mash bananas with the back of a fork in a large bowl; whisk in eggs, lemon zest and juice, yogurt, 2 tablespoons honey and vanilla extract. Whisk flour mixture into banana mixture just until combined; gently fold in berries and coconut. Transfer batter into prepared pan.
  3. Stir oats, 2 tablespoons buttery spread, brown sugar and remaining 1 tablespoon whole wheat flour in a small bowl; sprinkle over batter in pan.
  4. Bake loaf 1 hour or until toothpick inserted in center comes out clean; cool completely in pan on wire rack. Cut into ¾-inch-thick slices.
  5. Whip remaining ¼ cup buttery spread and 3 tablespoons honey with mixer on medium-high 1 minute or until smooth and fluffy. Makes about 1/3 cup.
  6. Serve bread warm with Whipped Honey Butter.
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Berry Coconut Bread With Whipped Honey Butter Prep Time:15 minutes Cook time:1.25 minutes Serves: 12
Nutrition facts: 183 Calories, 9 grams fat
Ingredients: Nonstick cooking spray
½ cup plus 1 tablespoon white whole wheat flour
½ cup coconut flour
2½ teaspoons baking powder
2 very ripe DOLE® Bananas
2 large eggs
1 DOLE® Lemon, zested and juiced (about 1 tablespoon zest and ¼ cup juice)
1/3 cup unsweetened coconut milk yogurt alternative
5 tablespoons honey
2 teaspoons vanilla extract
1½ cups DOLE® Blackberries, Blueberries and/or Raspberries
¼ cup unsweetened shredded coconut 
½ cup old-fashioned rolled oats
¼ cup plus 2 tablespoons softened natural buttery spread with olive oil
1 tablespoon brown sugar Directions:Preheatoven to 350°F. Spray 9 x 5-inch loaf pan with nonstick cooking spray; line with parchment paper.Whisk½ cup whole wheat flour, coconut flour and baking powder in a medium bowl. Mash bananas with the back of a fork in a large bowl; whisk in eggs, lemon zest and juice, yogurt, 2 tablespoons honey and vanilla extract. Whisk flour mixture into banana mixture just until combined; gently fold in berries and coconut. Transfer batter into prepared pan.Stiroats, 2 tablespoons buttery spread, brown sugar and remaining 1 tablespoon whole wheat flour in a small bowl; sprinkle over batter in pan.Bakeloaf 1 hour or until toothpick inserted in center comes out clean; cool completely in pan on wire rack. Cut into ¾-inch-thick slices.Whipremaining ¼ cup buttery spread and 3 tablespoons honey with mixer on medium-high 1 minute or until smooth and fluffy. Makes about 1/3 cup.Servebread warm with Whipped Honey Butter.