Fresh Cranberry Coconut Banana Bread

This is a low fat choice for a banana bread with lots of yummy add ins. I added only a half a cup of cranberries when I made it but definitely needed more so I adjusted the recipe. It's a great choice for breakfast. 

Preheat oven to 350.
Makes one large loaf or two smaller loaves.

2 cups all purpose flour
1/2 cup dry Quaker quick oats
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup brown sugar
1 cup low fat buttermilk
2 eggs
1 teaspoon vanilla
1 cup mashed bananas
3/4 to 1 cup fresh cranberries (chopped or not, you choose)
1/2 cup coconut
1/2 cup milk or semi-sweet chocolate chips
1/2 cup pecans, finely chopped

In separate bowl whisk together the flour, oats, baking powder, baking soda, cinnamon, and salt. Set aside.

In mixer bowl combine brown sugar, eggs, vanilla, mashed bananas, buttermilk and mix. Add the dry ingredients and mix until combined.  Mix in cranberries, coconut, chocolate chips, and pecans.

Pour into sprayed loaf pan. Bake on 350 degrees for about one hour. If making two smaller loaves, adjust time. Cool ten minutes when you take it out of the oven and then turn out on to cooling rack. Great for breakfast.