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Nutrition Facts
Serving Size 91 g
(Approx. 14 Servings)
Amount Per Serving
Calories 250 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 270 mg 11%
Total Carbohydrate 37 g 12%
Dietary Fiber 2 g 8%
Sugars 18 g
Protein 3 g
Vitamin A 10% Iron 8%
Vitamin C 4% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Coconut Ginger Banana Bread
Prep Time
15 minutes
Cook Time
1 h 10 m
Total Time
1 h 25 m
14  People


Recipe makes 14 Servings

1 1/2 cup(s) bananas, mashed
1 cup(s) I Can’t Believe it’s Not Butter® with Coconut Oil, additional as needed to grease baking dish
3/4 cup(s) brown sugar, packed
2 large eggs
1 Tsp vanilla extract
2 cup(s) all purpose flour
1 cup(s) toasted sweetened flaked coconut
3 Tbsp crystallized ginger, finely chopped
1 Tsp baking soda
1 Tsp ground cinnamon
1/4 Tsp kosher salt
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Preheat oven to 350°F. Brush 9 x 5-inch loaf pan with additional I Can't Believe It's Not Butter! with Coconut Oil; set aside.
Combine mashed banana, I Can't Believe It's Not Butter! with Coconut Oil, brown sugar, eggs and vanilla in large bowl with wooden spoon. Stir in remaining ingredients and spoon into prepared pan.
Bake 1 hour to 1 hour 10 minutes until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack; remove from pan and cool completely.


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