So good, it should be illegal. If you like batch cooking -- this recipe is it. Makes two loaves of banana bread + a dozen muffins! Great for holiday baking and large gatherings
Recipe by Lisa Lotts on May 16, 2018
Prep time: PT25M
Cook time: PT60M
Total time: PT85M
4.86 stars (21 reviews)
banana bread, banana nut bread, coconut banana bread
- Preheat oven to 350 degrees.
- FOR LOAF PANS: Cut a piece of parchment paper the same size as the bottom of your 8 1/2 x 4 1/2 x 2 1/2-inch bread pan. Spray the pan with vegetable spray. Lay the parchment in the bottom of the pan and spray it as well. Set aside.
- FOR MUFFINS: Line a muffin tin with cupcake liners and spray with vegetable spray. Set aside.
- In a large bowl, combine eggs, brown sugar, sugar, canola oil and vanilla. Mix well. Stir in the banana and set aside.
- In a medium bowl, combine the flours, baking soda, baking powder salt and nutmeg. Whisk together until thoroughly mixed and evenly distributed.
- Add the flour to the banana mixture and stir until you have a thick batter. Add the buttermilk, stirring until just combined. Stir in the flaked coconut.
- FOR BREADS: Fill loaf pans about 2/3-3/4 full. Slice one of the ripe bananas in lengthwise pieces and and arrange on top of the loaves. Sprinkle each loaf with 1/2 cup macadamia nuts. Bake for about an hour, until browned on top and a tester comes out clean. Turn out bread from pan and remove parchment paper. Place onto a rack to cool.
- FOR MUFFINS: Add the remaining 1/2 cup of macadamia nuts to the batter and stir to combine. Fill muffin tins 3/4 full. Slice the second banana into 1/4" rounds and tuck 2-3 slices on top of each muffin. Bake until golden brown on top and a tester comes out clean, about 25 minutes.