Berry Coconut Bread With Whipped Honey Butter

Ingredients

• Nonstick cooking spray
• ½ cup plus 1 tablespoon white whole wheat flour
• ½ cup coconut flour
• 2½ teaspoons baking powder
• 2 very ripe DOLE^® Bananas
• 2 large eggs
• 1 DOLE^® Lemon, zested and juiced (about 1 tablespoon zest and ¼ cup juice)
• 1/3 cup unsweetened coconut milk yogurt alternative
• 5 tablespoons honey
• 2 teaspoons vanilla extract
• 1½ cups DOLE^® Blackberries, Blueberries and/or Raspberries
• ¼ cup unsweetened shredded coconut 
• ½ cup old-fashioned rolled oats
• ¼ cup plus 2 tablespoons softened natural buttery spread with olive oil
• 1 tablespoon brown sugar

Directions

1. Preheat oven to 350°F. Spray 9 x 5-inch loaf pan with nonstick cooking spray; line with parchment paper.
2. Whisk ½ cup whole wheat flour, coconut flour and baking powder in a medium bowl. Mash bananas with the back of a fork in a large bowl; whisk in eggs, lemon zest and juice, yogurt, 2 tablespoons honey and vanilla extract. Whisk flour mixture into banana mixture just until combined; gently fold in berries and coconut. Transfer batter into prepared pan.
3. Stir oats, 2 tablespoons buttery spread, brown sugar and remaining 1 tablespoon whole wheat flour in a small bowl; sprinkle over batter in pan.
4. Bake loaf 1 hour or until toothpick inserted in center comes out clean; cool completely in pan on wire rack. Cut into ¾-inch-thick slices.
5. Whip remaining ¼ cup buttery spread and 3 tablespoons honey with mixer on medium-high 1 minute or until smooth and fluffy. Makes about 1/3 cup.
6. Serve bread warm with Whipped Honey Butter.