Banana Coconut Macadamia Bread

Banana Coconut Macadamia Bread

I make A LOT of baked goods with bananas. I love the natural sweetness, texture, and moistness bananas give…not to mention the yummy flavor. This banana bread has all the right flavors and textures to make it a superstar banana bread! Coconut is used in 5 different applications here to make this bread a tropical dream – coconut milk, coconut vinegar, coconut sugar, coconut oil, and large flake coconut. The bread itself is moist with a light banana/coconut flavor and then the macadamia nuts and coconut flakes add just the right crunch and texture. This bread is DREAMY! I think this may be my new favorite banana bread recipe! Note: to take this banana bread to the next level of yummy, slather it with some dark chocolate spread…I dare you!

Banana Coconut Macadamia Bread 2

Banana Coconut Macadamia Bread 3

2 large ripe bananas

1 cup coconut milk

2 T coconut vinegar

2 cups gluten-free flour

pinch of salt

1 teaspoon vanilla

1/2 cup coconut sugar

1 T baking powder

2 T coconut oil, melted

2/3 cup large flake coconut or coconut “chips”

1/4 cup macadamia nuts, chopped

Preheat oven to 350 degrees F. Line a 9×5-inch loaf pan with parchment or grease with coconut oil. Whisk together mashed bananas, coconut milk, vinegar, and vanilla. Set aside for 10 minutes. In another bowl, mix together the flour, sugar, baking powder, and salt. Mix in the melted coconut oil with the dry ingredients. Add the liquid to the dry ingredients by folding them in with a spatula. Add the flaked coconut and macadamia nuts and mix thoroughly. Pour the batter into the prepared loaf pan and spread out evenly. Sprinkle the top with more coconut and chopped macadamia nuts. Place in the oven for 1 hour or until a toothpick inserted comes out clean. Cool completely before cutting. Enjoy! (Adapted slightly from Recipe Source: anettvelsberg)

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