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.
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.
If you don't like the look of the banana on top of the bread or muffins, chop the bananas into 1/2" chunks and mix into the batter before dividing it into muffin tins and bread pans -- this yields soft pockets of banana jam throughout the bread -- and it doesn't suck.