White Chocolate, Macadamia Nut, & Coconut Banana Bread
Moist and delicious white chocolate, macadamia nut & coconut banana bread baked with toasted coconut on top. This unique banana bread is perfectly sweet and great for brunch.
Servings 12 slices
Ingredients
- Dry ingredients
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 1 1/4 teaspoon baking soda
- Wet ingredients
- 3 large ripe bananas, mashed
- 2/3 cup brown sugar
- 1 tablespoon melted butter (if desired)
- 2 teaspoons vanilla
- 3 egg whites
- ¼ cup fat-free plain greek yogurt
- ¼ cup fresh squeezed orange juice
- 2 tablespoons skim milk or milk alternative (almond, soy, coconut)
- Mix-ins
- ½ cup + 3 tablespoons sweetened flaked coconut
- ½ cup chopped macadamia nuts
- ½ cup white chocolate chips
Instructions
- Preheat oven to 350 degrees F. Whisk flour, baking powder, baking soda together in large mixing bowl.
- In a separate large bowl combine mashed bananas, melted butter, brown sugar, and vanilla.
- Add in egg whites, yogurt, and orange juice; mixing together until just combined and moist.
- Add in flour and combine until moist. Depending on the consistency you can add 2 tablespoons of skim milk. (I usually do). If you like your bread more dense than omit the milk, but if you like it more airy or lighter you can add it.
- Gently fold in ½ cup of coconut, white chocolate chips, and macadamia nuts into batter. Pour into a greased 9×5 inch loaf pan.
- Sprinkle the remaining 3 tablespoons of coconut on top. Bake for 50-60 minutes or until toothpick comes out clean and the bread is golden brown.
Notes
Substitute ½ cup of regular flour with whole wheat flour