Kona Banana Bread
Transport yourself to the tropical shores of Hawaii with this indulgent Kona Banana Bread, a moist and flavorful twist on the classic recipe. Bursting with the sweetness of ripe bananas and the rich nuttiness of chopped macadamia nuts, this loaf is elevated by the subtle chew of shredded sweetened coconut, giving it a delightful island-inspired flair. Perfectly golden and fragrant, this banana bread is easy to prepare with a simple mix-and-bake method, requiring just 15 minutes of prep time before it bakes to perfection. Serve it warm with a pat of butter, or enjoy it as a snack or breakfast treat. With flavors that evoke a tropical getaway, Kona Banana Bread is a must-try recipe for banana bread lovers looking for a unique and delicious twist.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter (softened)
- 1 cup granulated sugar
- 3 large ripe bananas (mashed)
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 0.5 cups shredded sweetened coconut
- 0.5 cups chopped macadamia nuts
Instructions
Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Mix in the mashed bananas, eggs, vanilla extract, and milk until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, stirring just until the flour is incorporated. Do not overmix.
Gently fold in the shredded coconut and chopped macadamia nuts.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve as is or with a smear of butter for an extra treat. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 246 mg | 11% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 27.6 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 222 mg | 5% | |
*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.
