Instructions

• Preheat the oven to 350°F (175°C). Lightly spray a 9 x 5-inch loaf pan with cooking spray, then dust with flour and set aside.
• Lightly spoon 1 cup all-purpose flour and 1 cup whole wheat flour into dry measuring cups, level each with a knife, and add both to a large bowl.
• Add 3/4 teaspoon baking soda and 1/2 teaspoon salt to the flours and whisk to combine.
• In a separate mixing bowl, place 1 cup sugar and 1/4 cup coconut oil. Beat at medium speed with a mixer until well blended.
• Add 2 large eggs to the sugar mixture one at a time, beating well after each addition.
• Peel and mash 3 medium bananas with the back of a fork. Add the mashed banana, 1/4 cup yogurt (plain, low-fat), 1 tablespoon lime juice, and 1/2 teaspoon vanilla extract to the mixing bowl and beat until combined.
• Add the flour mixture to the mixing bowl and beat at low speed just until the batter is moistened. Do not overmix.
• Fold 1/2 cup coconut flakes into the batter using a spatula.
• Spoon the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining 1/4 cup coconut flakes evenly over the top and gently press them into the batter with the back of a spoon (do not mix them in).
• Bake for 45 to 60 minutes, 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 loaf from the oven and let it cool in the pan for 10 minutes. Then transfer the loaf to a wire rack to finish cooling before slicing.