Ingredients
Banana Bread:
- 1/2 cup unsalted butter
- 3/4 cup (75g) macadamia nuts, finely chopped
- 3 tablespoons (37g) coconut oil
- 1 ⅓ cups (300g) mashed bananas (from 3 large or 4 small very ripe bananas)
- 3/4 cup (150g) white granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/4 cup crushed pineapple, drained
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon Diamond Crystal kosher salt
- 1 3/4 cups (195g) all-purpose flour
- 1/2 cup sweetened coconut flakes, plus 2 tablespoons for topping
Cream Cheese Frosting:
- 4 tablespoons unsalted butter, at room temperature
- 3 ounces cream cheese, at room temperature
- 1 1/2 cups powdered sugar
- Pinch kosher salt
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract or vanilla bean paste
- 1/4 teaspoon coconut extract (optional)
Instructions
- Toast Macadamia Nuts: In a small saucepan over low heat, melt the unsalted butter. Stir in the finely chopped macadamia nuts and increase heat to medium. Cook for 2 minutes while stirring frequently to ensure even browning and to prevent burning. Once fragrant, remove from heat and transfer the mixture to a large bowl.
- Add Coconut Oil and Cool: Stir in coconut oil to the butter-nut mixture allowing it to melt. Let the mixture cool for about 5 minutes to avoid curdling when adding other wet ingredients.
- Preheat Oven and Prepare Pan: Preheat your oven to 350ºF (175ºC). Grease and line an 8×4-inch or 9×5-inch loaf pan with parchment paper, leaving ends hanging over sides for easy loaf removal.
- Combine Wet Ingredients: Add mashed bananas, sugar, vanilla extract, eggs, and drained crushed pineapple to the cooled nut and butter mixture. Whisk until well combined.
- Add Dry Ingredients: Whisk in baking powder, baking soda, and kosher salt. Gently fold in the flour using a large silicone spatula until just combined. Avoid over-mixing to keep the bread tender.
- Incorporate Coconut Flakes: Fold in the sweetened coconut flakes until evenly distributed throughout the batter.
- Bake the Bread: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 65-75 minutes or until the loaf is golden brown and a toothpick inserted into the center comes out clean.
- Cool the Bread: Let the bread cool in the pan for about 10 minutes. Then, use the parchment paper sling to lift the loaf out and place it on a wire rack to cool completely.
- Prepare Cream Cheese Frosting: Using an electric mixer, beat cream cheese until smooth. Add room temperature butter and beat for 15 seconds until smooth. Add powdered sugar, pinch of salt, vanilla extract, heavy cream, and coconut extract (if using). Beat for 2 minutes until fluffy and smooth.
- Frost the Loaf and Serve: Once the banana bread has completely cooled, spread or dollop the cream cheese frosting over the top. Use the back of a spoon to swirl it evenly. Sprinkle the top with additional coconut flakes. Slice and serve.
Notes
- Ensure bananas are very ripe for maximum sweetness and moisture.
- To easily remove the loaf after baking, use parchment paper with overhang when lining the pan.
- Do not over-mix the batter to keep the bread light and tender.
- To toast macadamia nuts evenly, stir constantly and scrape the pan’s bottom to avoid burning.
- For a dairy-free option, substitute butter, cream cheese, and heavy cream with plant-based alternatives.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
