COCONUT MACADAMIA BANANA BREAD

Imagine the comforting, familiar scent of banana bread wafting through your kitchen, but with a whisper of the tropics, toasted coconut, buttery macadamia nuts, and a rich, moist crumb that tastes like a vacation in every slice. This isn’t your average banana bread. This Coconut Macadamia Banana Bread is a celebration of flavors, transforming a humble quick bread into something extraordinary.

It’s the perfect marriage of cozy nostalgia and indulgent escape, guaranteed to become the new star of your breakfast table. This easy banana bread recipe with coconut and macadamia nuts will transport your senses straight to a sun-drenched island.

WHY THIS COCONUT MACADAMIA BANANA BREAD IS A MUST-BAKE

This tropical Coconut Macadamia Banana Bread recipe elevates the classic in every way.

• First, the texture is supremely moist and tender, thanks to the natural sweetness and moisture of ripe bananas, amplified by creamy coconut milk.
• Second, it offers an incredible play of flavors and textures: the sweet, chewy coconut, the rich, crunchy macadamias, and the warm, spiced banana base create a symphony in every bite.
• Third, it’s deceptively easy to make. This is still a straightforward, one-bowl macadamia nut banana bread.

Finally, it feels special and celebratory. Bringing this coconut banana bread loaf to a gathering says you went the extra mile.

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INGREDIENTS FOR TROPICAL PERFECTION

Gathering your ingredients is the first step to paradise for this Coconut Macadamia Banana Bread.

For the Banana Bread Base:

• 3 very ripe, large bananas (about 1 ½ cups mashed): The blacker, the better for this moist banana bread.
• ½ cup melted coconut oil or unsalted butter, cooled slightly
• ⅔ cup packed light brown sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• ¼ cup full-fat coconut milk: This is the secret for ultra-moist texture in your coconut banana bread.
• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

For the Tropical Mix-Ins:

• ¾ cup sweetened shredded coconut, plus 2 tablespoons for topping
• ¾ cup raw macadamia nuts, roughly chopped, plus 2 tablespoons for topping

Optional Coconut Glaze:

• ½ cup powdered sugar, sifted
• 1-2 tablespoons coconut milk
• ¼ teaspoon vanilla or coconut extract

TOOLS YOU’LL NEED

A standard 9×5 inch loaf pan, parchment paper, mixing bowls, a whisk, a spatula, and a cooling rack.

STEP-BY-STEP: HOW TO MAKE COCONUT MACADAMIA BANANA BREAD

Follow these simple steps for a flawless, beautiful homemade Coconut Macadamia Banana Bread.

PREPARE THE PAN AND PREHEAT

Preheat your oven to 350°F (175°C). Grease your 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the long sides. This “sling” makes removing the baked banana bread effortless.

MASH AND MIX THE WET INGREDIENTS

In a large bowl, mash the ripe bananas with a fork until mostly smooth. Whisk in the melted coconut oil, brown sugar, eggs, vanilla extract, and coconut milk until the mixture is well combined and smooth for your banana bread batter.

COMBINE DRY AND FOLD IN MIX-INS

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add the dry ingredients to the wet ingredients. Using a spatula, gently fold until just combined. Gently fold in the ¾ cup shredded coconut and ¾ cup chopped macadamia nuts to create your tropical banana bread batter.

BAKE TO GOLDEN PERFECTION

Pour the thick batter into your prepared loaf pan. Smooth the top. Sprinkle the reserved coconut and macadamia nuts evenly over the top, pressing them in lightly. Bake for 55-70 minutes. This coconut macadamia banana bread is done when it is deeply golden brown and a toothpick inserted into the center comes out clean.

COOL COMPLETELY

Allow the bread to cool in the pan on a wire rack for 20 minutes. Then, lift the bread out using the parchment and place it directly on the rack to cool completely (at least 1-2 hours). This prevents the bottom from becoming soggy.

DRIZZLE WITH GLAZE (OPTIONAL)

Once completely cool, whisk together the powdered sugar and coconut milk for the glaze. Drizzle artfully over the top of your Coconut Macadamia Banana Bread. Let set for 10 minutes before slicing.

THE SECRET TO THE MOISTEST, MOST FLAVORFUL BANANA BREAD

Two pro tips are non-negotiable for this macadamia nut banana bread.

• First, use the ripest bananas possible. They should be heavily speckled or black.
• Second, toast your coconut and macadamias. Before mixing, spread the shredded coconut and chopped macadamia nuts on a baking sheet and toast at 350°F for 5-7 minutes.

This unlocks their oils and intensifies their flavor exponentially, taking your coconut banana bread from good to unforgettable.

PRO TIPS FOR BAKING SUCCESS

• Room Temperature Eggs: They incorporate more evenly into the banana bread batter.
• Don’t Overmix: Overmixing develops gluten, which can lead to a tough, dense banana bread.
• Tent with Foil: If the top of your coconut macadamia banana bread is browning too quickly, loosely tent the loaf with aluminum foil.
• The Toothpick Test is Key: Ovens vary. Start checking at 55 minutes.

VARIATIONS TO LOVE

• Chocolate Chip Tropical: Fold in ½ cup of dark chocolate chips with the coconut and macadamias for a chocolate chip banana bread twist.
• Pineapple Coconut: Add ½ cup of well-drained crushed pineapple to the wet ingredients.
• Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend.
• Muffin Version: Divide the batter into a lined muffin tin for banana bread muffins.

MAKE-AHEAD, STORAGE & FREEZING

• Storage: Once completely cool, wrap the Coconut Macadamia Banana Bread loaf tightly in plastic wrap at room temperature for up to 3 days.
• Freezing: This Coconut Macadamia Banana Bread freezes beautifully. Wrap the cooled, unglazed loaf tightly. Freeze for up to 3 months.
• Make-Ahead: You can mash the bananas and store them in the fridge for a day or two ahead of time.

TROUBLESHOOTING COMMON BANANA BREAD QUESTIONS

• “My bread is dense/gummy in the middle.” This is usually caused by under-baking your banana bread.
• “The top browned before the center was done.” Your oven may run hot. Next time, tent the loaf with foil after 30 minutes of baking.
• “Can I use vegetable oil instead of coconut oil?” Yes, but you’ll lose some coconut flavor in your coconut banana bread.
• “My macadamia nuts sank.” Tossing them in a tablespoon of the measured flour before folding in can help.

SERVING SUGGESTIONS

Serve slices of this Coconut Macadamia Banana Bread at room temperature or slightly warmed. It’s sublime with a smear of softened butter or a dollop of coconut whipped cream.

A PERSONAL NOTE: A SLICE OF PARADISE

This Coconut Macadamia Banana Bread was born from a desire to use up overripe bananas and a bag of macadamia nuts. That first experimental bake filled the house with such an incredible aroma that it instantly became a family favorite.

It’s the Coconut Macadamia Banana Bread recipe I make when I want to treat my neighbors or when I simply need a sweet reminder of warmer days. It’s humble enough for breakfast yet special enough for dessert.

FINAL CHECKLIST BEFORE YOU BAKE

• Bananas are very ripe and speckled.
• Coconut oil is melted and slightly cooled.
• Loaf pan is greased and lined with parchment.
• Oven is preheated to 350°F.

FREQUENTLY ASKED QUESTIONS

Can I use desiccated coconut instead of shredded in this banana bread?
You can, but the texture will be different. Sweetened shredded coconut is moister and chewier in this coconut macadamia banana bread.

I can’t find macadamia nuts. What’s a good substitute for this banana bread recipe?
Pecans or almonds would be the best substitutes for this macadamia nut banana bread, though the flavor profile will change.

Is this Coconut Macadamia Banana Bread dairy-free?
This banana bread recipe is naturally dairy-free if you use coconut oil! Just double-check that your coconut milk doesn’t contain any dairy additives.