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)
Why This Recipe Works
Tips For Better Flavor
- Toast the shredded coconut lightly before adding to deepen its flavor.
- Avoid overmixing the batter to keep the bread tender and soft.
Directions
Lightly heat your oven to 350°F (175°C). Get three 9x5-inch loaf pans ready—if they’re metal or glass, give them a good greasing, but if you’re using silicone, no need to worry about that. In a big bowl, whisk together the coconut flour, all-purpose flour, xylitol, coconut sugar, flaxseed meal, baking soda, and a pinch of salt. In another bowl, mash up the bananas and mix them with melted butter, coconut milk, and eggs until everything is combined. Pour the dry ingredients into the wet ones and stir well until the batter is smooth and lump-free. Gently fold in the macadamia nuts. Divide the batter evenly among your pans, then pop them in the oven. Bake for about 40 minutes, or until a toothpick poked into the center comes out clean. Let the loaves cool in the pans for a few minutes before moving them to a wire rack to cool completely. They’re best enjoyed warm!
