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Coconut-Macadamia Banana Bread

So good, it should be illegal. If you like batch cooking -- this recipe is it.  Makes two loaves of banana bread + a dozen muffins! Great for holiday baking and large gatherings

Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
Servings: 28
Calories: 278 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 4 large eggs
  • 1 cups brown sugar
  • 1 cup white sugar
  • ⅔ cup canola oil can substitute vegetable oil
  • 1 tablespoon + 1 teaspoon vanilla extract
  • 2 cups over ripe bananas mashed (about 6 bananas)
  • 4 cups all purpose flour
  • 1⅓ cups whole wheat flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 1 teaspoon nutmeg
  • 2 cups buttermilk
  • 1 7 ounce package sweetened flaked coconut
  • 1½ cups macadamia nuts roughly chopped
  • 2 firm ripe bananas

Instructions

Prepare the pans:
    Cup of Yum
  1. Preheat oven to 350 degrees. 
  2. FOR LOAF PANS: Cut a piece of parchment paper the same size as the bottom of your 8 1/2 x 4 1/2 x 2 1/2-inch bread pan. Spray the pan with vegetable spray. Lay the parchment in the bottom of the pan and spray it as well. Set aside.
  3. FOR MUFFINS:  Line a muffin tin with cupcake liners and spray with vegetable spray. Set aside.
FOR BATTER:
  1. In a large bowl, combine eggs, brown sugar, sugar, canola oil and vanilla. Mix well.  Stir in the banana and set aside. 
  2. In a medium bowl, combine the flours, baking soda, baking powder salt and nutmeg. Whisk together until thoroughly mixed and evenly distributed.
  3. Add the flour to the banana mixture and stir until you have a thick batter. Add the buttermilk, stirring until just combined.  Stir in the flaked coconut.
  4. FOR BREADS:  Fill loaf pans about 2/3-3/4 full. Slice one of the ripe bananas in lengthwise pieces and and arrange on top of the loaves.  Sprinkle each loaf with 1/2 cup macadamia nuts. Bake for about an hour, until browned on top and a tester comes out clean. Turn out bread from pan and remove parchment paper. Place onto a rack to cool.
  5. FOR MUFFINS: Add the remaining 1/2 cup of macadamia nuts to the batter and stir to combine.  Fill muffin tins 3/4 full. Slice the second banana into 1/4" rounds and tuck 2-3 slices on top of each muffin. Bake until golden brown on top and a tester comes out clean, about 25 minutes.

Notes

  • If you don't like the look of the banana on top of the bread or muffins, chop the bananas into 1/2" chunks and mix into the batter before dividing it into muffin tins and bread pans -- this yields soft pockets of banana jam throughout the bread -- and it doesn't suck.

Nutrition Information

Calories 278kcal (14%) Carbohydrates 38g (13%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 1g (5%) Cholesterol 28mg (9%) Sodium 276mg (12%) Potassium 196mg (6%) Fiber 2g (8%) Sugar 18g (36%) Vitamin A 75IU (2%) Vitamin C 1.5mg (2%) Calcium 54mg (5%) Iron 1.5mg (8%)

Nutrition Facts

Serving: 28Serving

Amount Per Serving

Calories 278

% Daily Value*

Calories 278kcal 14%
Carbohydrates 38g 13%
Protein 4g 8%
Fat 12g 18%
Saturated Fat 1g 5%
Cholesterol 28mg 9%
Sodium 276mg 12%
Potassium 196mg 4%
Fiber 2g 8%
Sugar 18g 36%
Vitamin A 75IU 2%
Vitamin C 1.5mg 2%
Calcium 54mg 5%
Iron 1.5mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.