---------- Recipe via Meal-Master (tm) v8.02
  Categories: Breads, Low-cal
       Yield: 14 servings
   1 1/2 c  Whole wheat flour, divided
     1/2 c  Coconut, unsweetened shredd.
       2 ts Baking powder
     1/2 ts Baking soda
     1/2 ts Salt
       1 c  Mashed banana (3 small)
       3 tb Vegetable oil
       2 tb Liquid honey
   Suggestion:  reserve 1/4 cup flour.  Low fat recipes have a tendency to be
   too dry.  Bake about 35 min in 9x5 loaf pan or muffin cups if 8x4 pan not
   Mix together 1 1/4 c. of flour, coconut, baking powder, baking soda and
   salt in a bowl.  Combine banana, oil and honey. Stir into flour mixture
   quickly but gently until just combined. Add part of the remaining 1/4 cup
   flour if needed.  Batter will be lumpy.
   Spread batter evenly in a lightly greased (and/or waxed paper lined) 8x4
   loaf pan.  Bake at 350 F about 45 min until tester inserted in center comes
   out clean. Cool 10 min in pan. Turn out of pan, cool completely on rack.
   Wrap in waxed paper and store overnight before slicing.
   Makes 14 servings, each about 1/2 inch thick when 8x4 pan used. 1 starchy
   choice, 1 fats & oils choice 16 g carbohydrate, 2 g protein, 4 g fat, 108
   Source:  Choice Cooking, Canadian Diabetes Association c. 1986 Shared by
   Elizabeth Rodier 6/93