This is part of a sponsored collaboration with milk life and DiMe Media. However, all opinions expressed are my own.

This month, we’re celebrating Hispanic Heritage Month, and I’m thrilled to share my grandmother’s beloved recipe with you: Coconut Macadamia Banana Bread. This recipe has been passed down through generations and remains a family favorite. I’ve given it a healthier twist using macadamia nuts, whole wheat flour, and agave.

This recipe yields one loaf of delicious banana bread, perfect when served with a refreshing glass of milk. Not only is it yummy, but it’s also nutritious and good for you. The banana bread pairs wonderfully with milk also featured in the recipe. Milk is an excellent source of nutrients kids need to be their best, including 8 grams of high-quality, natural protein per 8-ounce glass, plus essential nutrients like calcium and vitamin D.

Life can get busy and trying to live healthier can seem daunting, but it doesn’t have to be! A balanced diet, including smart choices like milk with its 9 essential nutrients, can make a big difference. Milk is the top food source for three of the four nutrients that Americans, including children, most lack: calcium, potassium, and vitamin D.

Quick Facts

• Preparation time: 15 minutes
• Cook time: 35-40 minutes
• Total time: 50-55 minutes
• Servings: 1 loaf (about 10 slices)
• Difficulty: Easy
• Dietary notes: Vegetarian, can be made gluten-free or low-carb

Ingredients

Main Components

• 1 3/4 cups white whole wheat flour or regular whole wheat flour: Provides a nutty flavor and more nutrients compared to white flour.
• 1/3 cup grated coconut: Adds a delightful texture and tropical flavor.
• 1/3 cup macadamia nuts, coarsely chopped: Rich and buttery, these nuts elevate the bread.
• 1/3 cup melted coconut oil: Keeps the bread moist and adds a subtle coconut flavor.
• 1/2 cup agave or honey: Natural sweeteners that keep the bread deliciously sweet.
• 2 eggs: Provides structure and richness.
• 3 small or 2 large mashed bananas (about 1 cup): Adds natural sweetness and moisture.
• 1/2 cup milk: Enhances the bread’s richness and texture.
• 1 teaspoon baking soda: Helps the bread rise beautifully.
• 1 teaspoon vanilla extract: Adds depth of flavor.
• 1/2 teaspoon salt: Balances the sweetness.
• 1/2 teaspoon ground cinnamon: Adds warmth and spice.

Why You’ll Love This Coconut Macadamia Banana Bread

This banana bread is not only scrumptious but also packed with wholesome ingredients. It’s perfect for a quick breakfast, a snack, or even a dessert. Plus, it’s a great way to use up overripe bananas! The combination of coconut and macadamia nuts adds a unique twist that everyone will love.

Coconut Macadamia Banana Bread: A Tribute to Hispanic Heritage Month

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 10

Author: Gaila – The Petit Gourmet

5 from 2 votes

Print Pin Rate

This delicious treat, passed down from my grandmother, is a beloved favorite in our family. I’ve given it a healthier twist with whole wheat flour, macadamia nuts, and agave.

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Ingredients

• 1 3/4 cups white whole wheat flour or regular whole wheat flour: Provides a nutty flavor and more nutrients compared to white flour.
• 1/3 cup grated coconut: Adds a delightful texture and tropical flavor.
• 1/3 cup macadamia nuts coarsely chopped: Rich and buttery, these nuts elevate the bread.
• 1/3 cup melted coconut oil: Keeps the bread moist and adds a subtle coconut flavor.
• 1/2 cup agave or honey: Natural sweeteners that keep the bread deliciously sweet.
• 2 eggs: Provides structure and richness.
• 3 small or 2 large mashed bananas about 1 cup: Adds natural sweetness and moisture.
• 1/2 cup milk: Enhances the bread’s richness and texture.
• 1 teaspoon baking soda: Helps the bread rise beautifully.
• 1 teaspoon vanilla extract: Adds depth of flavor.
• 1/2 teaspoon salt: Balances the sweetness.
• 1/2 teaspoon ground cinnamon: Adds warmth and spice.

Instructions

Prepare the Ingredients

• Preheat the Oven: Preheat your oven to 325°F (165°C).
• Toast the Nuts: Line a cookie sheet with parchment paper or aluminum foil. Spread the macadamia nuts on the sheet and bake for 5-10 minutes until golden brown. Stir once or twice during toasting to ensure even baking. Remove from the oven and let cool.

Make the Batter

• Mix Wet Ingredients: In a large bowl, whisk together the melted coconut oil and agave (or honey). Add the eggs and beat well. Then, mix in the mashed bananas and milk until well combined.
• Add Flavorings: Stir in the vanilla extract, salt, baking soda, and ground cinnamon.
• Combine Dry and Wet Ingredients: Gradually add the flour to the wet mixture, folding gently until combined. Be careful not to overmix to keep the bread tender.
• Incorporate Nuts and Coconut: Fold in the grated coconut and toasted macadamia nuts.

Bake the Bread

• Prepare the Pan: Grease a loaf pan with some coconut oil.
• Pour and Sprinkle: Pour the batter into the prepared loaf pan. Sprinkle some additional chopped macadamia nuts and coconut on top for a beautiful finish.
• Bake: Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
• Cool: Remove from the oven and let the bread cool in the pan for about 10 minutes. Then, transfer to a wire rack to cool completely.

Video

Nutrition

Calories: 270kcal | Carbohydrates: 34g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 34mg | Sodium: 245mg | Potassium: 267mg | Fiber: 4g | Sugar: 13g | Vitamin A: 92IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 1mg

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Tips for the Best Banana Bread

• Use Ripe Bananas: Overripe bananas are best for banana bread as they are sweeter and more flavorful.
• Don’t Overmix: Overmixing can make the bread dense. Mix just until the ingredients are combined.
• Store Properly: Keep the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Gluten-Free, Low-Carb, and Vegan Options

Gluten-Free:

• Use a 1:1 gluten-free baking flour blend instead of whole wheat flour.

Low-Carb:

• Substitute coconut flour or almond flour for the whole wheat flour. Note that the texture may differ slightly.

Vegan:

• Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use plant-based milk.

Storing and Reheating Tips

Storing:

• Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Reheating:

• Reheat slices in the microwave for about 20 seconds or in the oven at 300°F for 10 minutes.

This Coconut Macadamia Banana Bread is a delightful way to celebrate Hispanic Heritage Month. It’s moist, flavorful, and packed with wholesome ingredients. Perfect for sharing with family and friends, or enjoying with a refreshing glass of milk. Try it out and let me know what you think!

Cook with love, eat with joy!

Share Your Experience

Did you make this recipe? I’d love to see it! Follow @Petitgourmetsd, snap a photo, and tag #Petitgourmetsd!

Explore More

For more delicious recipes and cooking tips, visit The Petit Gourmet. Dive into our collection of comforting and hearty dishes to keep your kitchen vibrant and your taste buds delighted.

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