Coconut Macadamia Banana Bread Recipe for Tropical Flavor

Quite possibly the best banana nut bread, Coconut-Macadamia Banana Bread is packed with ripe bananas, sprinkled with flaked coconut and studded with chopped macadamias. This recipe makes plenty to feed a crowd and can easily be turned into moist muffins using the same batter.

What do you do when you have overripe bananas? Make banana bread, of course. And when you have a lot of overripe bananas, make this Coconut-Macadamia Banana Bread. The batter calls for about six bananas, and two additional firmer bananas are used to garnish the loaves or add jammy pockets in the muffins.

What to do with brown spotty bananas:

Freeze overripe bananas to keep them until you’re ready to use them. Frozen bananas work great for smoothies and ice cream bases, and are perfect for banana bread. When you’re ready to use them, let them thaw just enough to peel, then mash with a fork. If you’re using them in a smoothie, leave them a bit icy for extra froth.

This banana nut bread blends all-purpose and whole wheat flour for a heartier structure and slightly more nutrition. The combination keeps the crumb substantial while still tender and moist.

Decorating with bananas and macadamia nuts.

One of the perks of this recipe is the volume of batter—it makes enough for two full loaves plus extra for about a dozen muffins. If you don’t have a third loaf pan, fill muffin tins with the leftover batter.

For the loaves, slice a firmer banana lengthwise and lay it on top of the batter, then sprinkle with chopped macadamia nuts. This keeps large nut pieces out of the slicing area so the loaves cut cleanly and look inviting.

For muffins, stir chopped macadamia nuts and diced firmer banana into the batter. The diced banana melts into jammy pockets while baking, creating soft bursts of banana flavor. I usually use half a banana diced into 1/2″ pieces for the batter and slice the remaining half to top each muffin.

The result is golden, puffy, tropical-tasting muffins that stay moist. The flaked coconut adds a chewy texture and a subtle sweetness that pairs perfectly with the macadamias and bananas.

Banana, coconut and macadamia form a delightful trifecta—each ingredient is noticeable without the bread being overly sweet. This recipe is especially handy for brunches, potlucks, or trips to the beach or campsite since the loaves and muffins travel well.

A cross section of the sliced banana bread.

More quick breads and muffins you might like:

Moist Brown Sugar Banana Bread
Simple Applesauce Muffins
Chocolate Chip Banana Bread
Aunt Lynne’s Famous Pumpkin Bread
Lemon Glazed Blackberry Muffins
Irresistible Peach Bread with Pralines
Banana Pumpkin Streusel Quick Bread

Coconut-Macadamia Banana Bread

So good, it should be illegal. Makes two loaves plus about a dozen muffins—perfect for large gatherings.

Author: Lisa Lotts

Course Breakfast

Cuisine American

Keyword banana bread, banana nut bread, coconut banana bread

Prep Time 25 minutes

Cook Time 1 hour

Total Time 1 hour 25 minutes

Servings 28

INGREDIENTS:

US Customary – Metric

4 large eggs
1 cup brown sugar
1 cup white sugar
2/3 cup canola oil (can substitute vegetable oil)
1 tablespoon + 1 teaspoon vanilla extract
2 cups overripe bananas, mashed (about 6 bananas)
4 cups all purpose flour
1 1/3 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons salt
1 teaspoon nutmeg
2 cups buttermilk
1 (7 ounce) package sweetened flaked coconut
1 1/2 cups macadamia nuts, roughly chopped
2 firm ripe bananas (for topping and pockets)

DIRECTIONS:

Prepare the pans:

Preheat oven to 350°F.
For loaf pans: Cut parchment to fit the bottom of an 8 1/2 x 4 1/2 x 2 1/2-inch pan, spray the pan and the parchment, and set aside.
For muffins: Line a muffin tin with liners, spray lightly, and set aside.

For the batter:

In a large bowl, combine eggs, brown sugar, white sugar, canola oil and vanilla. Mix well, then stir in the mashed bananas and set aside.
In a medium bowl, whisk together the flours, baking soda, baking powder, salt and nutmeg until evenly distributed.
Add the dry ingredients to the banana mixture and stir until thick. Add the buttermilk and stir until just combined. Fold in the flaked coconut.
For breads: Fill loaf pans 2/3–3/4 full. Slice one firm banana lengthwise and arrange on top of the loaves. Sprinkle each loaf with 1/2 cup macadamia nuts. Bake about 1 hour, until browned and a tester comes out clean. Remove from pans and cool on a rack.
For muffins: Stir the remaining 1/2 cup macadamias into the batter. Fill muffin cups 3/4 full. Slice the second banana into 1/4″ rounds and tuck 2–3 slices on top of each muffin. Bake about 25 minutes, until golden and a tester comes out clean.

NOTES:

If you prefer not to top loaves or muffins with banana slices, chop the bananas into 1/2″ chunks and mix them into the batter for soft pockets of banana jam throughout.

NUTRITION:

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