Hawaiian Coconut-Banana Bread

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!

Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
3 9x5-inch loaves


  • 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)


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease 3 metal or glass 9x5-inch loaf pans or use ungreased silicone pans.

  2. Mix coconut flour, all-purpose flour, xylitol, coconut sugar, flaxseed meal, baking soda, and salt together in a large bowl.

  3. 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.

  4. 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.

Cook's Notes:

Nalani's pro tip was to take the overripe bananas and freeze them. Then thaw to room temperature when you are ready to bake them. My favorite kind of banana is a Hawaiian Crown(TM) Apple Banana. They are smaller and their flavor is somewhere between an apple and a banana. I love them! They are a bit smaller than your standard Dole(R) banana so it takes about 6 to make up the 3 1/2 cups. Do not worry about exact measurements on the banana though. More or less is okay.

You can use erythritol in place of xylitol.

I prefer to use silicone pans as they cook more evenly, don't require greasing, and therefore avoid the over-browning of the sides. Be sure to not add too much batter to the pans. If you like larger loaves you may need to adjust the baking time and reduce the temperature. Otherwise you will have dry edges and you won't get the desired moist sweetness on the first bite.

Make sure you let the butter soften at room temperature. Do not use right out of the fridge or melt on the stove or in a microwave.

Nutrition Facts (per serving)

258 Calories
15g Fat
33g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 258
% Daily Value *
Total Fat 15g 19%
Saturated Fat 7g 36%
Cholesterol 51mg 17%
Sodium 218mg 9%
Total Carbohydrate 33g 12%
Dietary Fiber 5g 16%
Total Sugars 10g
Protein 4g
Vitamin C 3mg 15%
Calcium 22mg 2%
Iron 1mg 6%
Potassium 182mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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