This is a favorite when we have lots of bananas that have been off the tree for a few days. Apple bananas are preferred as its texture is a little firmer and the flavor is sweet, but any banana that is starting to spot will work. The combination of macadamia nuts and coconut make this bread a nutritious snack or great side with breakfast. If you have a sweet tooth, you may want to add 1/2 cup of mini chocolate chips.
Banana Nut Bread
- frying pan
- mixing bowls
- 4 ripe bananas we used 4" apple bananas
- 2 tbsp grass fed butter
- 2 tbsp coconut oil
- 1 egg
- ¾ cup raw organic sugar
- 1 ½ cup flour
- 1 tsp baking soda
- 1 tbsp vanilla extract
- 1 tbsp coconut extract (optional)
- 1 tbsp unsweetened cocoa powder
- ½ cup shredded coconut flakes
- ½ cup macadamia nuts
- 1 tsp raw sugar
- ½ tsp cinnamon
- Preheat oven to 350°.
- Melt butter and coconut oil in a skillet. Mash bananas and add to the butter/oil and cook on low for a couple minutes, releasing the natural oils in the bananas.
- In a bowl, mix the egg, sugar, vanilla, coconut extract until well blended. Add the banana mixture and blend. Set aside.
- Chop the macadamia nuts. Cook in a frying pan with the sugar and cinnamon just until browned.
- In a large bowl, mix the flour and baking soda. Stir in the coconut flakes, then add the wet ingredients. Stir in the macadamia nuts reserving some to sprinkle on top of the bread.
- Pour mixture into a well oiled bread pan and bake for 60 minutes. You can also use a muffin pan or several small bread pans but should check at 45 minutes as they will cook faster.