Coconut and Macadamia Nut Banana Bread
Elevate your banana bread game with this Coconut and Macadamia Nut Banana Bread, a tropical twist on the classic favorite. This moist and tender loaf combines the natural sweetness of ripe bananas with the rich, buttery crunch of chopped macadamia nuts and the irresistible texture of shredded sweetened coconut. A touch of Greek yogurt ensures a soft crumb, while hints of vanilla bring a warm depth of flavor. Perfectly golden and baked to perfection in under an hour, this banana bread is ideal for breakfast, dessert, or as a mid-day indulgence. Serve it plain, or top it with a smear of butter or cream cheese for an extra layer of decadence. Whether you’re baking for your family or impressing guests, this recipe offers a tropical escape in every slice.
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Recipe Information
Ingredients
- 3 large ripe bananas
- 0.5 cup unsalted butter
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup shredded sweetened coconut
- 0.5 cup macadamia nuts, chopped
- 0.5 cup plain Greek yogurt
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
Peel the bananas and mash them thoroughly in a large mixing bowl until smooth and creamy.
Melt the unsalted butter in the microwave or on the stove, then let it cool slightly before adding it to the mashed bananas.
Stir in the granulated sugar, brown sugar, eggs, and vanilla extract. Whisk together until well combined.
In a separate bowl, combine the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring 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 out evenly.
Place the loaf pan in the preheated oven and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the banana bread from the oven and allow it to cool in the pan for 10–15 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Serve plain, or spread with butter or cream cheese for an extra treat. Enjoy!
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 315 mg | 14% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 37.5 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 325 mg | 7% | |
*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.
