Crunchy Banana-Colada Bread


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The crunchy coconut and banana-nut topping adds a new twist to this tropics-inspired quick bread.

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  • 3/4 C. sugar
  • 1/2 C. unsalted or regular butter, softened
  • 2 eggs
  • 1 C. mashed very ripe bananas (2 medium)
  • 1 6 oz. container Yoplait Original 99% Fat Free Piña Colada Yogurt
  • 1 1/2 C. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 4 Nature Valley Banana Nut Crunchy Granola Bars, coarsely crushed
  • 1/4 C. flaked coconut

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Heat oven to 350 degrees. (If using dark pan, decrease oven temperature to 325 degrees.) Generously grease 9x5-in. loaf pan with shortening or spray with cooking spray. In large bowl, beat sugar and butter with electric mixer on medium speed until well blended. Beat in eggs, bananas and yogurt.

Add flour, baking soda and salt; beat until combined. Stir in 1/2 C. of the crushed granola bars until well combined. Pour batter into greased pan. In small bowl, mix remaining 1/4 C. crushed granola bars and the coconut. Sprinkle evenly over batter in pan; press in lightly.

Bake at 350 degrees for 60-70 minutes or until toothpick inserted in center comes out clean, covering with foil during last 15-20 minutes of baking to prevent excessive browning. Cool in pan on wire rack 15 minutes. Remove loaf from pan; place on rack. Cool completely, about 2 hours. Wrap tightly and store in refrigerator.

High Altitude Instructions: Bake at 350 degrees for 65-70 minutes.

Tip: To easily crush granola bars, do not unwrap. Use rolling pin to crush bars while still in wrapper. 

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