Hawaiian Coconut-Banana Bread recipe
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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
Nutrition Info
- 257.5 caloriescarbohydrate: 32.6 gcholesterol: 51.3 mgfat: 14.9 gfiber: 4.6 gprotein: 3.8 gsaturatedFat: 7.2 gservingSize: -sodium: 217.7 mgsugar: 10.2 gtransFat: : -unsaturatedFat: : -
Directions Hawaiian Coconut-Banana Bread
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease 3 metal or glass 9x5-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.