Coconut Macadamia Banana Bread: A Tribute to Hispanic Heritage Month
Servings: 10
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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.
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
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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