Lunch: Coconut Banana Bread

This recipe includes superfoods such as:

Cinnamon, Nuts

Health benefits of Coconut Banana Bread

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1/2 cup (1 stick) unsalted butter, softened, plus more for greasing
2 cups (spoon and sweep) all-purpose flour
1 cup toasted coconut
1 tablespoon baking powder
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/2 cup brown sugar, packed
2 eggs, room temperature
2/3 cup milk
2 ripe bananas, cut into 1/2-inch chunks
1 cup toasted nuts (optional)

Instructions

Preheat the oven to 350 degrees F. Grease a 9- by 5-inch loaf pan with butter.
In a large bowl, whisk together the flour, coconut, baking powder, sugar, salt and spices.
Cream together the butter and brown sugar until light and fluffy. Add the eggs one at a time, scraping down the bowl after each one. Alternate adding the flour and milk, in 3 additions, mixing just to incorporate after each addition. Fold in the bananas.
Spread the batter evenly into the prepared pan.
Bake for about 1 hour 15 minutes, or until a tester comes out clean.
Remove from pan and cool to room temperature.
Make the icing: In a small bowl combine all the ingredients until smooth.
Spread over the top of the cooled bread.
Enjoy. Makes a great breakfast.