This tropical twist on classic banana bread brings the sweet, creamy flavors of coconut and ripe bananas together for a moist, delicious treat. Perfect for breakfast or a snack, it’s like a little taste of Hawaii in every bite.
Start by heating your oven to 350°F (175°C). Get three 9x5-inch loaf pans ready—either grease them well if they’re metal or glass, or just use silicone pans without greasing. In a big bowl, mix together the coconut flour, all-purpose flour, xylitol, coconut sugar, flaxseed meal, baking soda, and salt until everything is evenly combined.
In another large bowl, mash the bananas and then add the butter, coconut milk, and eggs. Give it a good mix until it’s smooth. Slowly add the dry ingredients to the wet and whisk everything together until the batter is lump-free. Stir in the macadamia nuts gently.
Divide the batter evenly between your prepared pans and pop them in the oven. Bake for about 40 minutes, or until a toothpick poked into the center comes out clean. Once done, let the loaves cool on a wire rack for a little while before taking them out of the pans. They’re best served warm and fresh!
- Use very ripe bananas for the best flavor and moisture.
- Toast the shredded coconut lightly before adding it to enhance its aroma.
- Avoid overmixing the batter to keep the bread tender and soft.
This bread combines the tropical sweetness of coconut with the rich flavor of ripe bananas. It’s moist, fragrant, and perfect for a cozy breakfast or snack. The natural sweetness means you don’t need much extra sugar, making it a healthier treat.
Enjoy a slice warm with a spread of butter or cream cheese. It also pairs well with a cup of coffee or tea for a relaxing morning or afternoon break. For a tropical twist, add a drizzle of honey or a sprinkle of toasted coconut on top.
Store the bread in an airtight container at room temperature for up to three days. For longer freshness, wrap it tightly and freeze for up to three months. Thaw at room temperature before serving for the best texture.
