Coconut Macadamia Nut Banana Bread - A Taste of Hawaii

I don’t know about you but when I have bananas that get too ripe, I know it is time to whip up some banana bread. And as much as I enjoy traditional good old-fashioned banana bread, I equally enjoy adding a new twist to an already awesome recipe! As I peered into my pantry the other day I noticed the macadamia nuts and started reminiscing about a past vacation in Kauai. For breakfast they always served these incredible banana pancakes with macadamia nuts and coconut syrup! The combination was heavenly and tasted like Hawaii! Pancakes and bread are pretty similar, right? Why not create banana bread that tastes like Hawaii?!

If you haven’t noticed by now, I am crazy for coconut! Coconut is actually a fruit (even though it has the word nut in it :). Its oil contains healing properties that far exceed that of any other oil. Coconuts are antibacterial, antifungal, antiviral and anti-parasitic. Basically coconuts contain properties that kill off bad bacteria and did I mention, they are excellent for immunity! Regardless of how you like to eat, drink or use coconut – it is an excellent source of vitamins, minerals and amino acids. It has tons of fiber, calcium, magnesium, potassium and it is an EXCELLENT source of electrolytes. Say goodbye to your sugar filled Gatorade and Powerade. Still not sold on coconut? It also contains antioxidant properties, which slow down the aging process, protect against free radicals and leave your skin and hair silky smooth!

Like most of my desserts or sweet recipes, you will not find white sugar, white flour or artificial butter spreads. This recipe is no different :) Keep it whole folks!

Ingredients

2 cups of whole-wheat flour

½ cup of coconut sugar

¾ teaspoons of baking soda

1 teaspoon of baking powder

¼ teaspoon of salt

½ cup of unsweetened shredded coconut (plus a little extra to sprinkle on top)

½ cup of roughly chopped toasted macadamia nuts

3 ripe mashed bananas

2 eggs

½ cup of coconut cultured almond milk yogurt (any yogurt would work)

3 tablespoons of extra virgin coconut oil, melted

3 tablespoons of coconut cream (or the thick layer on the top of canned coconut milk)

1 teaspoon vanilla

Directions

Preheat oven to 350°F.

Sift together the flour, baking soda, baking powder and salt into a bowl. Using an electric mixer beat the sugar and coconut oil. Mix in the eggs, bananas, cultured almond milk yogurt, coconut cream and vanilla.

Slowly add the flour mixture to the wet ingredients and mix well. Fold in the shredded coconut and macadamia nuts.

Pour the batter into a greased (or parchment paper lined) loaf pan. Sprinkle with remaining shredded coconut (optional). Bake at 350°F for approximately 40 minutes or until a skewer or toothpick inserted into the center of the loaf comes out clean.