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Banana Coconut Macadmia Bread

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 12 -15
Author: Amy Stafford

Ingredients

  • 1 3/4 cup all-puprose flour sifted
  • 3/4 cup Coconut flour sifted
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 stick of unsalted butter room temperature (12 tablespoons)
  • 3 eggs room temperature
  • 1 1/2 teaspoon vanilla
  • 1 cup light brown sugar lightly packed
  • 1/2 cup sugar
  • 1 tablespoon grated orange zest
  • 1/4 cup orange juice
  • 3 tablespoon sour cream
  • 3 over ripe peeled bananas mashed
  • 1 cup sweetened shredded coconut
  • 1 cup macadamia nuts chopped
  • 1 cup white chocolate chips optional

Instructions

  • Grease two muffin tins and preheat oven to 350 degrees
  • In a medium bowl add sifted flours, baking soda, baking powder and salt.
  • Add butter and sugar in electric mixing bowl and cream together.
  • Add eggs one at a time.
  • Add vanilla and orange zest
  • Add flour mixture and mix till just blended
  • Add juice and sour cream, mix till blended
  • Add banana, coconut, nuts and white chocolate stir till just blended.
  • Spread evenly between two pans and smooth batter.
  • Bake for 40-45 minutes.
  • Cool on wire rack can cut and serve after 10 minutes.
  • Let cool completely before wrapping in foil and store in refrigerator or freeze for 1 month.

Notes

Keep in refrigerator for up to a week or wrap securely in aluminum foil and freeze for a month.