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 (Optional)
Why You'll Keep Making This
Tips For Better Flavor
- Toast the shredded coconut lightly before adding it to enhance its aroma.
- Avoid overmixing the batter to keep the bread tender and soft.
Step 1
Heat your oven to 350°F (175°C). Get three 9x5-inch loaf pans ready—either grease them well if they’re metal or glass, or just use silicone pans without greasing. In a big bowl, mix together the coconut flour, all-purpose flour, xylitol, coconut sugar, flaxseed meal, baking soda, and salt until everything is evenly combined.
Step 2
In another large bowl, mash the bananas and then add the butter, coconut milk, and eggs. Give it a good mix until it’s smooth. Slowly add the dry ingredients to the wet and whisk everything together until the batter is lump-free. Stir in the macadamia nuts gently.
Step 3
Divide the batter evenly between your prepared pans and pop them in the oven. Bake for about 40 minutes, or until a toothpick poked into the center comes out clean. Once done, let the loaves cool on a wire rack for a little while before taking them out of the pans. They’re best served warm and fresh!
