How To Make Hawaiian Banana Bread With Coconut & Nuts
This Hawaiian Banana Bread recipe brings tropical flavors to your kitchen. Infused with ripe bananas, shredded coconut, and crunchy macadamia nuts, this moist and tender bread is the perfect balance of sweetness and nuttiness. A slice of paradise for breakfast, brunch, or dessert!
Ingredients
- 3 medium-sized ripe bananas mashed
- 2 cups all-purpose flour
- 3/4 cup granulated sugar or coconut sugar
- 1/2 cup shredded coconut unsweetened
- 1/2 cup macadamia nuts chopped
- 2 large eggs
- 1/3 cup coconut oil melted
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, mash the bananas until smooth.
- Add eggs, coconut oil, and vanilla extract to the bananas. Whisk until combined.
- In a separate bowl, combine flour, sugar, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture.
- Gently stir in shredded coconut and macadamia nuts, reserving some for topping.
- Pour the batter into the prepared loaf pan and sprinkle the reserved coconut and nuts on top.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For a vegan option, substitute eggs with flaxseed eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg).
- Use gluten-free flour for a gluten-free version.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Nutrition Information (Per Serving)
- Calories: ~210
- Carbohydrates: 30g
- Protein: 4g
- Fat: 8g
- Fiber: 2g
Let us know how it turned out in the comments or share your creation with #HawaiianBananaBread!