How to Make Hawaiian Coconut-Banana Bread - A Step-by-Step Guide

Looking for a tropical twist on a classic banana bread recipe? Look no further than this delicious Hawaiian Coconut-Banana Bread! This delightful treat is the perfect combination of sweet, moist, and flavorful, with the addition of coconut and a hint of pineapple to take this banana bread to a whole new level.

Whether you're hosting a brunch, need a quick breakfast option, or simply want to satisfy your sweet tooth, this Hawaiian Coconut-Banana Bread is sure to be a hit. The combinati...

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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 (Optional)

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr
  • Servings: 24
  • Yield: 3 9x5-inch loaves

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 3 metal or glass 9x5-inch loaf pans or use ungreased silicone pans.
  • Mix coconut flour, all-purpose flour, xylitol, coconut sugar, flaxseed meal, baking soda, and salt together in a large bowl.
  • 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.
  • 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.
  • Nutrition

    258 cal.

    • Total Fat: 15g
    • Saturated Fat: 7g
    • Cholesterol: 51mg
    • Sodium: 218mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 5g
    • Total Sugars: 10g
    • Protein: 4g
    • Vitamin C: 3mg
    • Calcium: 22mg
    • Iron: 1mg
    • Potassium: 182mg