Banana Coconut Macadmia Bread
Elevate your banana bread game with this irresistible Banana Coconut Macadamia Bread, a tropical twist on the classic favorite. Bursting with the natural sweetness of ripe bananas, nutty macadamias, and the subtle chewiness of shredded coconut, this moist and tender loaf achieves perfect balance with every bite. A touch of Greek yogurt ensures a soft crumb while providing a tangy depth of flavor, complemented by the warmth of vanilla. Quick to prepare with just 15 minutes of hands-on time, this recipe bakes into a golden-brown treat that's perfect for breakfast, brunch, or an afternoon snack. Whether enjoyed on its own or with a smear of butter, this banana bread is sure to become a household favorite. Keywords: banana coconut bread, macadamia banana bread, tropical banana loaf recipe, homemade banana bread, easy banana coconut dessert.
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Recipe Information
Ingredients
- 3 large ripe bananas
- 115 grams unsalted butter
- 150 grams granulated sugar
- 50 grams brown sugar
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 250 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 75 grams shredded unsweetened coconut
- 75 grams macadamia nuts, roughly chopped
- 120 grams plain Greek yogurt
Instructions
Preheat your oven to 175°C (350°F). Lightly grease a standard 9x5-inch (23x13 cm) loaf pan and line with parchment paper, leaving overhang for easy removal.
In a large mixing bowl, mash the ripe bananas until mostly smooth. Set aside.
Melt the unsalted butter and allow it to cool slightly. Add the melted butter, granulated sugar, and brown sugar to the mashed bananas, and whisk until well combined.
Whisk in the eggs, one at a time, followed by the vanilla extract. Mix until the batter is smooth.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Do not overmix.
Fold in the shredded coconut, chopped macadamia nuts, and Greek yogurt until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it evenly. Tap the pan gently on the countertop to remove any air bubbles.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Use the parchment paper overhang to lift the bread out of the pan and transfer it to a wire rack to cool completely before slicing.
Serve slices plain or spread with butter for an extra indulgent treat. Enjoy!
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 247 mg | 11% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 26.6 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 272 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
