Berry Coconut Bread With Whipped Honey Butter

Berry Coconut Bread With Whipped Honey Butter Prep Time:15 minutes Cook time:1.25 minutes Serves: 12 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.