Banana Macadamia Nut Bread
A moist, flavorful banana bread packed with macadamia nuts and coconut, perfect for breakfast or snack, appealing to coconut lovers and banana bread enthusiasts.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine flour, sugar, softened butter, eggs, baking soda, salt, grated orange peel, and vanilla.
- Beat at low speed, scraping often, for 2 to 3 minutes.
- Add mashed bananas and orange juice to the mixture.
- Continue beating until well mixed, about 1 minute.
- By hand, stir in flaked coconut and chopped nuts.
- Pour the batter into a greased 9 x 5-inch loaf pan or three greased mini loaf pans.
- Bake until a toothpick inserted into the center comes out clean, about 60 minutes.
Tips & Substitutions
For a richer flavor, consider adding chopped walnuts or pecans along with the coconut. If you don't have ripe bananas, you can speed up the ripening process by placing them in a brown paper bag. This Banana Macadamia Nut Bread can also be made with whole wheat flour for a healthier twist. Adjust the sugar based on the sweetness of your bananas for best results.
Serving Suggestions
This Banana Macadamia Nut Bread is delightful on its own, but you can enhance it with a spread of cream cheese or butter. Pair it with a cup of coffee or tea for a perfect breakfast or snack. It also serves well as a sweet side with a fruit salad or alongside a slice of Easy Peach Pie for a delightful dessert combination.
Storage & Reheating
Store leftover Banana Macadamia Nut Bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. When ready to eat, thaw at room temperature or warm slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Macadamia Nut Bread contains roughly 332 calories, with 2g protein, 23g carbohydrates, and 23g fat. It is a good source of vitamin C (16% of the Daily Value). Note that it is relatively high in sodium, at 1026mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas! Just thaw them completely and drain any excess liquid before mashing. This will ensure your bread has the right texture and moisture. Frozen bananas tend to be sweeter, so you might want to reduce the sugar slightly.
What can I substitute for butter in this recipe?
If you need a dairy-free option, you can substitute the butter with coconut oil or a vegan butter alternative. Both will provide a similar richness to the bread without compromising flavor. Be sure to melt the coconut oil before mixing with the other ingredients.
How do I know when the bread is done baking?
To check if your Banana Macadamia Nut Bread is done, insert a toothpick into the center. If it comes out clean or with a few crumbs attached, the bread is ready. If it's wet with batter, bake for an additional 5-10 minutes, checking frequently.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).