Coconut-Macadamia Banana Bread
Quite possibly the best banana nut bread, Coconut-Macadamia Banana Bread is loaded with ripe bananas, sprinkled with flaked coconut and mounded with chopped macadamias. If you’re looking for recipes to feed a crowd this is it and I’ll show you how to make moist banana bread muffins from the same recipe.
What do you do when you have over ripe bananas? Make banana bread, of course!
What do you do with A LOT of overripe bananas? You make this Coconut-Macadamia Banana Bread. Why? Because this recipe uses 6 bananas just for the batter… 2 more not as blackened fruit garnish the loaves or stud the muffins with jammy pockets.
What to do with brown spotty bananas:
Freezing bananas will keep them in a proper hibernation until you want to use them in a smoothie, an ice cream base or for your favorite banana bread.
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When you’re ready to use them, take them out to defrost — (if you’re using them for a smoothie – don’t defrost completely, just enough to peel back the skins — the icy component will give a lovely froth to your drink) then mash them with a fork.
This banana nut bread recipe uses a combination of all purpose and whole wheat flour, which gives it a hearty structure and nudges it into the slightly more nutritious zone. (Look, I’m not saying it’s good for you, but maybe it’s marginally less bad.)
The other cool thing about this particular recipe is that it makes a lot of batter. A LOT OF BATTER. Since I only have 2 loaf pans — and this makes enough batter for another loaf — I choose the muffin route with the remaining batter.
But here’s the secret… For the loaves, I slice a more firm banana and settle it on top of the batter, then sprinkle it with chopped macadamia nuts. The reason for that is slicing — It’s easier to cut into perfect slices when your knife isn’t running into chunks of nuts, tearing at crumb…plus it just looks more inviting.
For the muffins, stir the chopped macadamia nuts into the batter along with some of the more firm fruit — diced into 1/2″ chunks.
Since they’re muffins and you won’t be slicing them — the macadamias are right at home inside the bread… but here’s the best part…. those diced bananas melt into jammy pockets in the muffin for soft little pops of banana flavor.
I use about half of a ripe banana to dice and add to the batter — the other half gets sliced and layered on top of the muffins. This double hit makes the most moist banana bread muffins. And don’t they look good? Puffy, golden and very tropical.
The flaked coconut adds another chewy dimension. To me the trifecta of banana, coconut and macadamia nuts create the best banana nut bread ever — seriously. It’s not too sweet and each delicious add in is evident in every bite.
You’ll appreciate the portability of this recipe too. Whether you’re feeding a crowd for brunch or spending a weekend at the lake, beach, or campsite, Coconut-Macadamia Banana Bread should be on the menu.
More quick breads and muffins you might like:
- Moist Brown Sugar Banana Bread
- Simple Applesauce Muffins
- Chocolate Chip Banana Bread
- Aunt Lynne’s Famous Pumpkin Bread
- Lemon Glazed Blackberry Muffins
- Irresistible Peach Bread with Pralines
- Banana Pumpkin Streusel Quick Bread
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Coconut-Macadamia Banana Bread
INGREDIENTS:
- 4 large eggs
- 1 cups brown sugar
- 1 cup white sugar
- ⅔ cup canola oil can substitute vegetable oil
- 1 tablespoon + 1 teaspoon vanilla extract
- 2 cups over ripe bananas mashed (about 6 bananas)
- 4 cups all purpose flour
- 1⅓ cups whole wheat flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons salt
- 1 teaspoon nutmeg
- 2 cups buttermilk
- 1 7 ounce package sweetened flaked coconut
- 1½ cups macadamia nuts roughly chopped
- 2 firm ripe bananas
DIRECTIONS:
Prepare the pans:
- Preheat oven to 350 degrees.
- FOR LOAF PANS: Cut a piece of parchment paper the same size as the bottom of your 8 1/2 x 4 1/2 x 2 1/2-inch bread pan. Spray the pan with vegetable spray. Lay the parchment in the bottom of the pan and spray it as well. Set aside.
- FOR MUFFINS: Line a muffin tin with cupcake liners and spray with vegetable spray. Set aside.
FOR BATTER:
- In a large bowl, combine eggs, brown sugar, sugar, canola oil and vanilla. Mix well. Stir in the banana and set aside.
- In a medium bowl, combine the flours, baking soda, baking powder salt and nutmeg. Whisk together until thoroughly mixed and evenly distributed.
- Add the flour to the banana mixture and stir until you have a thick batter. Add the buttermilk, stirring until just combined. Stir in the flaked coconut.
- FOR BREADS: Fill loaf pans about 2/3-3/4 full. Slice one of the ripe bananas in lengthwise pieces and and arrange on top of the loaves. Sprinkle each loaf with 1/2 cup macadamia nuts. Bake for about an hour, until browned on top and a tester comes out clean. Turn out bread from pan and remove parchment paper. Place onto a rack to cool.
- FOR MUFFINS: Add the remaining 1/2 cup of macadamia nuts to the batter and stir to combine. Fill muffin tins 3/4 full. Slice the second banana into 1/4″ rounds and tuck 2-3 slices on top of each muffin. Bake until golden brown on top and a tester comes out clean, about 25 minutes.
NOTES:
NUTRITION:
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Truly appreciate the way you have made this wonderfulk recipe. Everything is so nicely described that really helped me lots.
I NEED a slice of this in my life right now. I absolutely love putting coconut and nuts into my banana bread but I didn’t think about using macadamia nuts (which I love!) I always love to make 2 loaves of banana bread and put one in the freezer for later, although it usually never makes it there, as my son can devour an entire loaf in 2 days! Looking forward to making this as soon as the bananas on my counter are “over ripe”
Ooh yum; this is way better than the average banana bread!! The coconut macadamia flavors make me think of Hawaii! And goodness knows I could use that tropical vacation feeling right about now 🙂
I’ve got some spotting bananas lying around in my kitchen as I type! Banana bread is usually my go to (or freeze for a smoothie) but I’ve never tried coconut & macadeamia in my bread. This is something I need to try right away because that flavour combo and the extra crunch from the nut is perfect!
Oh maaaaan I love me some banana bread. And with the coconut and macadamia this goes from good to great! I’ve been freezing bananas for years and it’s really nice to have a recipe that uses so many of them to such great effect. And now that my oldest son has decided that he really only likes bananas when they’re in that almost-green stage of early ripeness, recipes like this become extra-useful! Cheers!
This is an amazing recipe. You sound like me — I think bananas clone in the freezer. I think I have only one or two and when I look there is at least half a dozen in there. The addition of the coconut and macadamia nuts adds a nice exotic touch to the recipe. This recipe is one I’ve got to try.
Oh my goodness, I feel transported to a tropical place already! What a great mix of flavors and twist on regular banana bread! I cannot wait to try this out, and I know it will be a huge hit at our next brunch. How delicious!
I only have one tiny loaf pan and a muffin pan! (Can you tell I rarely bake?) BUT when I do bake, I bake banana bread! And this one looks incredible. Maybe I can cut the recipe in half and try it with a smaller batch first- YUM!
go for it, Sarah!
I’ve been craving banana bread lately! This version with macadamia nuts looks so delicious, I could eat a whole loaf. Can’t wait to make your recipe.
The classic banana bread will NEVER go out of style. This looks like a fresh updated version. I always have ripe bananas in the house. Now that the warmer weather is here, they ripen even faster now. This is perfect for dessert….or a brunch item for the weekend. Always a hit with everyone.
Banana bread was a Sunday morning staple in my house growing up. We had it every Sunday morning. I love your tips on how to use bananas. I hadn’t thought about freezing them! This bread looks amazing and I can’t wait to try your spin on it!
OMG I just fell in love. My boyfriend is going to be so disappointed LOL. This looks just amazing Lisa. I’ve totally got to start freezing my bananas just for this purpose. Your photos are gorgeous and have me drooling!
Thank you, Danielle – but your boyfriend has no reason to be jealous, there’s enough for him too!
I love a good bread to eat and I love the way it makes my house smell when it cooks!
I completely agree!
I love macadamia nuts but never had them with banana bread…love this idea!
You know the saying… What grows together, goes together…
The bake on that bread loaf looks absolutely gorgeous. I love that you used two long pieces of banana on top for that wonderful painted look and the crust looks nice and firm, which I love paired with the soft squishy inside of a good banana bread. Yum!
I’ve made a lot of banana bread, but this one is really tops in my book. Hope you enjoy.
I always love a good Banana bread, but this one with Macadamia nuts sounds so, so good! I must try this!
I LOVE the way the banana slices on top give it such a cool design! And sprinkling the macadamias on top is pure genius. I like them, but just never think to use them in recipes. Great job!
Those muffins and that bread look amazing…I am now craving these :-).
Banana bread is my favorite way to use overripe bananas. I like to freeze them too, to conveniently bake with when ready. This sounds like the perfect recipe to plan ahead for overnight guests. Coconut and macadamia nuts must make this an extra special recipe to wake up to!