Hawaiian Coconut-Banana Bread recipe

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Ingredients

1 ¼ cups coconut flour
1 ¼ cups all-purpose flour
1 cup xylitol
1 cup coconut sugar
2 tablespoons ground flaxseed meal
2 teaspoons baking soda
1 teaspoon salt
3 ½ cups mashed overripe bananas
1 cup unsalted sweet cream butter, softened at room temperature
½ cup coconut milk
4 large eggs
1 cup chopped macadamia nuts

Nutrition Info

257.5 calories
carbohydrate: 32.6 g
cholesterol: 51.3 mg
fat: 14.9 g
fiber: 4.6 g
protein: 3.8 g
saturatedFat: 7.2 g
servingSize: -
sodium: 217.7 mg
sugar: 10.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

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

  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.

  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.

Recipe Yield

3 9x5-inch loaves

Recipe Note

I am a connoisseur of banana bread. I grew up on my grandmother's which I am pretty sure came out of the classic Better Homes and Gardens® cookbook. I met a wonderful Hawaiian lady named Nalani at an event here in Maui. She was selling her banana bread. After taking the first bite I knew this was something special. She was so happy with how much I loved her banana bread she happily shared the recipe. Best served warm and fresh from the oven. Aloha!

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