Coconut Macadamia Banana Bread: A Tribute to Hispanic Heritage Month

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Author: Gaila - The Petit Gourmet

5 from 2 votes

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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.

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Nutrition

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