This Banana Coconut Macadamia Nut Bread is a comfort food at its best. It's simple, satisfying and fragrant banana bread full of big chunks of melted chocolate, salty, buttery macadamia nuts and large flakes of sweet coconut.
1 1/2cupcoarsely mashed bananasfrom about 4 medium
1/2cuplightly packed brown sugar
1/2cupmelted coconut oil
1 1/2cupsall-purpose flour
1 1/4tspbaking soda
2/3cupchocolate chunks or chips
2/3cuptoastedsalted macadamia nuts
2/3cupcoconut flakesshredded coconut can be substituted
Preheat your oven to 350 F, and spray a 9x5-inch loaf pan with nonstick cooking spray.
In a medium bowl, whisk together the mashed bananas, sugars, coconut oil, milk, egg, and vanilla. In a separate large bowl, whisk together the flour, baking soda, salt, and cinnamon. Pour the wet ingredients into the dry ingredients, and blend well with a spatula, just until the streaks of flour remain. The batter will not be smooth.
Add most of the chocolate chunks, macadamia nuts, and coconut flakes, reserving a handful for decoration, and stir well. Pour the batter into the prepared loaf pan, and sprinkle the top with the reserved chocolate, nuts, and coconut. Bake at 350 F for 55-65 minutes. Turn the bread halfway through baking, and cover with a loose tent of foil if the top seems to be getting too dark. The bread is finished when it starts to pull away from the sides of the pan, and a toothpick inserted comes out clean.
Cool the pan on a wire rack for about 20 minutes, until it is warm but not hot to the touch, then remove the loaf and let it cool completely before slicing.