Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, mash the ripe bananas until smooth.
- Whisk in the eggs, melted coconut oil, honey (or maple syrup), and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gently fold the dry ingredients into the wet ingredients until just combined.
- Stir in the shredded coconut and chopped macadamia nuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.
Nutrition
Notes
Toast the coconut lightly before adding for extra flavor.
Swap macadamia nuts with walnuts or pecans if preferred.
Store in an airtight container for up to 3 days at room temperature or refrigerate for longer freshness.
Swap macadamia nuts with walnuts or pecans if preferred.
Store in an airtight container for up to 3 days at room temperature or refrigerate for longer freshness.
