Tropical Macadamia Banana Bread with Coconut Cream Cheese Frosting
Tropical Macadamia Banana Bread with Coconut Cream Cheese Frosting
Ingredients
For the Tropical Banana Bread
- 1/2 cup macadamia nuts, chopped
- 2 tablespoons unsalted butter
- 1 1/2 cups ripe bananas, mashed (about 3-4 large bananas)
- 1/4 cup coconut oil, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 3/4 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup crushed pineapple, drained well
- 1/2 cup shredded coconut
- 1 teaspoon vanilla extract
For the Coconut Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
- 1 tablespoon heavy cream
- 1/4 cup shredded coconut, for garnish
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides to easily lift the bread out later.
⏱️ 5 min•🌡️ 350
- 2
In a small skillet, melt the 2 tablespoons of unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a light golden brown and smells nutty (this is brown butter). Add the chopped macadamia nuts to the brown butter and toast for 2-3 minutes until fragrant. Remove from heat and pour the nuts and brown butter into a large mixing bowl.
⏱️ 5 min
- 3
Add the mashed bananas, melted coconut oil, granulated sugar, eggs, and vanilla extract to the bowl with the macadamia nuts and brown butter. Whisk until well combined.
⏱️ 5 min
- 4
In a separate medium bowl, whisk together the sifted all-purpose flour, baking soda, and salt.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Be careful not to overmix. Fold in the well-drained crushed pineapple and 1/2 cup of shredded coconut.
⏱️ 3 min
- 6
Pour the banana bread batter into the prepared loaf pan, spreading it evenly.
⏱️ 2 min
- 7
Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil. Once baked, remove the bread from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
⏱️ 60 min•🌡️ 350
- 8
While the bread cools, prepare the frosting. In a medium mixing bowl, combine the softened cream cheese and softened unsalted butter. Beat with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 5 min
- 9
Gradually add the powdered sugar, mixing on low speed until incorporated, then increase to medium-high and beat until smooth. Add the vanilla extract, coconut extract, and heavy cream, beating until the frosting is light, fluffy, and spreadable.
⏱️ 5 min
- 10
Once the banana bread is completely cool (this is crucial, otherwise the frosting will melt), spread the coconut cream cheese frosting generously over the top. Garnish with additional shredded coconut.
⏱️ 5 min
- 11
Slice and serve. Store any leftover banana bread in an airtight container in the refrigerator.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tropical Macadamia Banana Bread with Coconut Cream Cheese Frosting
For the Tropical Banana Bread
- 1/2 cup macadamia nuts, chopped
- 2 tablespoons unsalted butter
- 1 1/2 cups ripe bananas, mashed (about 3-4 large bananas)
- 1/4 cup coconut oil, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 3/4 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup crushed pineapple, drained well
- 1/2 cup shredded coconut
- 1 teaspoon vanilla extract
For the Coconut Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
- 1 tablespoon heavy cream
- 1/4 cup shredded coconut, for garnish
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides to easily lift the bread out later.
⏱️ 5 min•🌡️ 350 - 2
In a small skillet, melt the 2 tablespoons of unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a light golden brown and smells nutty (this is brown butter). Add the chopped macadamia nuts to the brown butter and toast for 2-3 minutes until fragrant. Remove from heat and pour the nuts and brown butter into a large mixing bowl.
⏱️ 5 min - 3
Add the mashed bananas, melted coconut oil, granulated sugar, eggs, and vanilla extract to the bowl with the macadamia nuts and brown butter. Whisk until well combined.
⏱️ 5 min - 4
In a separate medium bowl, whisk together the sifted all-purpose flour, baking soda, and salt.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Be careful not to overmix. Fold in the well-drained crushed pineapple and 1/2 cup of shredded coconut.
⏱️ 3 min - 6
Pour the banana bread batter into the prepared loaf pan, spreading it evenly.
⏱️ 2 min - 7
Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil. Once baked, remove the bread from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
⏱️ 60 min•🌡️ 350 - 8
While the bread cools, prepare the frosting. In a medium mixing bowl, combine the softened cream cheese and softened unsalted butter. Beat with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 5 min - 9
Gradually add the powdered sugar, mixing on low speed until incorporated, then increase to medium-high and beat until smooth. Add the vanilla extract, coconut extract, and heavy cream, beating until the frosting is light, fluffy, and spreadable.
⏱️ 5 min - 10
Once the banana bread is completely cool (this is crucial, otherwise the frosting will melt), spread the coconut cream cheese frosting generously over the top. Garnish with additional shredded coconut.
⏱️ 5 min - 11
Slice and serve. Store any leftover banana bread in an airtight container in the refrigerator.
⏱️ 1 min