This Tropical Banana-Nut Bread brings a taste of the tropics to your kitchen with its delightful blend of bananas, macadamia nuts, and coconut. Perfectly moist and flavorful, it's a wonderful twist on the classic banana bread, offering a little slice of paradise with every bite.
Bananas are the star of the show, providing moisture and natural sweetness. Make sure they're ripe for the best flavor. Unsalted butter keeps the bread moist and adds richness. Granulated sugar sweetens the bread just right, balancing the natural sugars from the bananas. Eggs help bind everything together, while vanilla extract and coconut extract add depth and a hint of tropical flavor. All-purpose flour forms the structure of the bread, with baking soda providing lift. A pinch of salt enhances all the flavors. Macadamia nuts add a delightful crunch, and shredded coconut brings in a sweet, tropical texture. Finally, whole milk ensures a tender crumb.
This bread is delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. For a tropical breakfast, serve it alongside a fresh fruit salad featuring mango, pineapple, and papaya.
Start by preheating your oven to 350°F (175°C) and greasing a 9x5 inch loaf pan. This sets the stage for your baking adventure. In a large bowl, take your ripe bananas and mash them until smooth. Use a fork or potato masher for best results, and then stir in the melted butter until the mixture is nice and creamy.
Next, add the sugar, eggs, vanilla extract, and coconut extract to the banana mixture. Mix it all together until well combined, making sure there are no streaks of egg or clumps of sugar. In another bowl, whisk together the flour, baking soda, and salt. This dry mixture will be gently incorporated into the wet ingredients, so take your time and stir until just combined. Overmixing could make the bread dense, and we want it light and delicious.
Once the batter is mixed, fold in the macadamia nuts and shredded coconut. This is where the magic happens, adding texture and flavor that sets this bread apart. Pour the batter into your prepared loaf pan, smoothing the top with a spatula to ensure an even bake.
Bake in the preheated oven for 60-65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean, or with just a few moist crumbs. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to finish cooling completely. This little wait is crucial for the bread to set and makes it easier to slice.
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