Flavorful Spinach Salad
◷ 21 min
Breakfast
Hawaiian Style Coconut and Banana Loaf
This tropical-inspired loaf combines the creamy sweetness of coconut with ripe bananas for a moist and flavorful treat. Perfect for breakfast or a snack, it brings a little island sunshine to your day.
◷
1 hr
Total Time
♜
4
Servings
▥
Hard
Difficulty
Ingredients
4
servings
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Instructions
1
Prepare oven and dry ingredients
Start by heating your oven to 350°F (175°C). Lightly grease three 9x5-inch loaf pans, or if you’re using silicone ones, you can skip the greasing. In a large bowl, mix together the coconut flour, all-purpose flour, xylitol, coconut sugar, flaxseed meal, baking soda, and salt until everything is well combined.
2
Mix Wet Ingredients
In a separate bowl, mash the bananas and then stir in the melted butter, coconut milk, and eggs until smooth. Pour the dry ingredients into the wet and whisk everything together until you don’t see any lumps. Gently fold in the macadamia nuts for a nice crunch.
3
Bake and Cool Loaves
Divide the batter evenly among the pans and pop them in the oven. Bake for about 40 minutes, or until a toothpick poked into the center comes out clean. Let the loaves cool in the pans for a bit on a wire rack, then take them out and let them cool completely. They’re delicious served warm, so don’t wait too long to dig in!
Why You’ll Love This Recipe
This loaf combines sweet bananas with rich coconut for a tropical twist that feels both comforting and exotic. It’s moist, flavorful, and perfect for breakfast or a snack any time of day.
Serving Suggestions
Enjoy a slice plain or with a spread of butter or cream cheese. It also pairs well with fresh fruit or a drizzle of honey for extra sweetness.
Storage Tips
Store the loaf in an airtight container at room temperature for up to three days. For longer freshness, wrap tightly and keep it in the fridge for up to a week, or freeze slices individually.
