Banana and Coconut Bread with a Hawaiian Twist

Prepare and Bake Loaves

Start by heating your oven to 350°F (175°C) and grease three 9x5-inch loaf pans, or if you have silicone ones, you can skip the greasing. In a big bowl, mix together the coconut flour, all-purpose flour, xylitol, coconut sugar, flaxseed meal, baking soda, and salt. In another bowl, mash the bananas and combine them with the melted butter, coconut milk, and eggs. Pour the dry ingredients into the wet and give everything a good whisk until the batter is smooth with no lumps. Gently fold in the macadamia nuts. Divide the batter evenly between your pans and pop them in the oven. Bake for about 40 minutes, or until a toothpick comes out clean when you poke the center. Let the loaves cool on a wire rack for a bit before taking them out of the pans. They’re best served warm and make a perfect treat with a cup of tea or coffee.