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Hawaiian Coconut-Banana Bread

I am a connoisseur of banana bread. I grew up on my grandmother's which I am pretty sure came out of the classic Better Homes and Gardens® cookbook. I met a wonderful Hawaiian lady named Nalani at an event here in Maui. She was selling her banana bread. After taking the first bite I knew this was something special. She was so happy with how much I loved her banana bread she happily shared the recipe. Best served warm and fresh from the oven. Aloha!
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 24 people
Calories 6238 kcal

Equipment

  • 3 Loaf Pans 9x5-inch metal, glass, or silicone
  • 2 Large Mixing Bowls
  • 1 Whisk
  • 1 Measuring Cups and Spoons
  • 1 Wire Rack

Ingredients
  

Main

  • 1 ¼ cups coconut flour
  • 1 ¼ cups all-purpose flour
  • 1 cup xylitol
  • 1 cup coconut sugar
  • 2 tablespoons ground flaxseed meal
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 ½ cups mashed overripe bananas
  • 1 cup unsalted sweet cream butter softened at room temperature
  • ½ cup coconut milk
  • 4 large eggs
  • 1 cup chopped macadamia nuts Optional

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 3 metal or glass 9x5-inch loaf pans or use ungreased silicone pans.
  • Mix coconut flour, all-purpose flour, xylitol, coconut sugar, flaxseed meal, baking soda, and salt together in a large bowl.
  • Blend bananas, butter, coconut milk, and eggs in another large bowl. Add dry ingredients and whisk thoroughly until there are no lumps. Fold in macadamia nuts. Pour batter into the prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool briefly on a wire rack and then remove from the pans and let cool completely. Serve warm.

Notes

Achieving the perfect texture starts with properly ripened bananas; choose ones that are heavily spotted or completely black for maximum sweetness and moisture. While the recipe calls for two types of sugar, feel free to adjust to your preference – just be mindful of xylitol's potential digestive effects in large quantities and toxicity to pets. When combining wet and dry ingredients, mix just until no dry streaks remain to prevent overdeveloping gluten, which can lead to a tough crumb. For an extra layer of flavor and aroma, lightly toast the macadamia nuts before folding them into the batter. Always cool the bread on a wire rack to prevent condensation and sogginess, ensuring a delightful crust.