Hawaiian Coconut-Banana Bread

Coconut milk, coconut flour, macadamia nuts, and overripe bananas are a special combination in this Hawaiian-inspired banana bread recipe that makes 3 loaves.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 258 Calories

Ingredients

• 1 teaspoon salt
• 2 teaspoons baking soda
• 4 large eggs
• 1 cup chopped macadamia nuts
• 2 tablespoons ground flaxseed meal
• 1 cup coconut sugar
• 1 cup xylitol
• 1 cup unsalted sweet cream butter, softened at room temperature
• 1.25 cups all-purpose flour
• 0.5 cup coconut milk
• 1.25 cups coconut flour
• 3.5 cups mashed overripe bananas

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease 3 metal or glass 9x5-inch loaf pans or use ungreased silicone pans.

Step 2

Mix coconut flour, all-purpose flour, xylitol, coconut sugar, flaxseed meal, baking soda, and salt together in a large bowl.

Step 3

Blend bananas, butter, coconut milk, and eggs in another large bowl. Add dry ingredients and whisk thoroughly until there are no lumps. Fold in macadamia nuts. Pour batter into the prepared loaf pans.

Step 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool briefly on a wire rack and then remove from the pans and let cool completely. Serve warm.