Coconut-Macadamia Banana Bread

Who wants to bake banana bread this time of year? It involves turning the oven on, and it’s so warm in the house already.

Apparently, I do.

I wanted to make a breakfast treat of some sort, and the idea of making more biscuits or muffins just didn’t do it for me. I started rummaging around for inspiration, and came across this worn piece of paper with a banana bread recipe on it – one I’d been working on for a few years now. It’d been far too long since banana bread was made around here, and so I opted to remedy that situation.

And so today, in spite of it being summer, I bring you this tropically-inspired banana bread. It has a subtle coconut flavor, a delicious crunch of macadamias, and the slightest hint of coffee, upping the richness factor. And as any good banana bread should be, it’s moist and tastes delicious with a pat of butter (vegan or regular). I enjoyed a slice as soon as it was cool enough, and another the following morning, toasted in a skillet. It’s different than the average banana bread, but still manages to keep the essence of what makes banana bread great – it’s comforting and humble and delicious.

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Coconut-Macadamia Banana Bread (gluten-free, dairy-free)

1 1/2 c mashed banana (3-4 bananas)

2 eggs, room temperature

3 T coconut rum (regular rum works too)

1 t vanilla extract

1/3 c coconut oil, melted

1 T finely ground coffee

2/3 c + 2 T coconut palm sugar

1/3 c brown rice flour

1/3 c teff flour

2/3 c tapioca starch

1/2 t guar gum

1 t baking soda

1 t kosher salt

3/4 c chopped macadamia nuts

Preheat the oven to 350 degrees. Oil a 4″ X 8″ loaf pan and set aside.

In the bowl of a food processor, combine the bananas, eggs, rum, vanilla, coconut oil, coffee, and coconut sugar. Blend until well-combined.

In a separate bowl, whisk together the flours, guar gum, baking soda and salt. Add to the food processor and blend until well-combined. Add the macadamia nuts and pulse a few times to stir in. Scrape the batter into the loaf pan and spread out.

Bake on the middle rack for about 50 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for at least 30 minutes before slicing.

 

Comments

  1. says

    Tropically inspired? I love it! Rum? I love it! Banana bread? I love it! Hehe. There’s never a bad time for banana bread, is there? Livvie loves banana bread! I might have to make this for her :)

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