Instructions

• Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan with cooking spray and lightly flour the pan; set aside.
• Lightly spoon the 1 cup all-purpose flour and 1 cup whole wheat flour into dry measuring cups, level with a knife, and add both flours to a large bowl.
• Add 3/4 teaspoon baking soda and 1/2 teaspoon salt to the flour mixture and whisk to combine; set aside.
• In a separate mixing bowl, place 1 cup sugar and 1/4 cup coconut oil. Beat with an electric mixer at medium speed until well blended.
• Add the 2 large eggs to the sugar mixture one at a time, beating well after each addition.
• Peel and thoroughly mash the 3 medium bananas with a fork. Add the mashed bananas, 1/4 cup plain low-fat yogurt, 1 tablespoon lime juice, and 1/2 teaspoon vanilla extract to the mixing bowl and beat until combined.
• Add the flour mixture to the wet mixture and beat at low speed just until the dry ingredients are moistened. Do not overmix.
• Measure out the 3/4 cup coconut flakes: fold 1/2 cup coconut flakes into the batter, and reserve the remaining 1/4 cup for the topping.
• Spoon the batter into the prepared loaf pan and evenly sprinkle the reserved 1/4 cup coconut flakes on top. Gently press the coconut into the batter with the back of a spoon to adhere (do not mix).
• Bake at 350°F for 45 to 60 minutes. Begin checking at 45 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Remove the pan from the oven and let the loaf cool in the pan for 10 minutes. Then transfer the loaf to a wire rack to finish cooling before slicing.