Description
I am a connoisseur of banana bread. I grew up on my grandmother’s which I am pretty sure came out of the classic Better Homes and Gardens® cookbook. I met a wonderful Hawaiian lady named Nalani at an event here in Maui. She was selling her banana bread. After taking the first bite I knew this was something special. She was so happy with how much I loved her banana bread she happily shared the recipe. Best served warm and fresh from the oven. Aloha!
Ingredients
- 1 ¼ cups coconut flour
- 1 ¼ cups all-purpose flour
- 1 cup xylitol
- 1 cup coconut sugar
- 2 tablespoons ground flaxseed meal
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 ½ cups mashed overripe bananas
- 1 cup unsalted sweet cream butter, softened at room temperature
- ½ cup coconut milk
- 4 large eggs
- 1 cup chopped macadamia nuts (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease 3 metal or glass 9×5-inch loaf pans or use ungreased silicone pans.
- Mix coconut flour
- all-purpose flour
- xylitol
- coconut sugar
- flaxseed meal
- baking soda
- and salt together in a large bowl.
- Blend bananas
- butter
- coconut milk
- and eggs in another large bowl. Add dry ingredients and whisk thoroughly until there are no lumps. Fold in macadamia nuts. Pour batter into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- about 40 minutes. Cool briefly on a wire rack and then remove from the pans and let cool completely. Serve warm.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 24