Ingredients
The following ingredients have 10 Servings
- 3 Tbsp sugar
- 3 Tbsp light brown sugar
- 1/2 cup flour
- pinch of salt
- 1/4 cup roasted macadamia nuts, chopped
- 3 Tbsp melted coconut oil
- 1 1/2 Tbsp ice water
- 1/2 cup sweetened flaked coconut, toasted
- 3/4 cup sugar
- 1 1/2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup mashed ripe banana
- 3/4 cup plain fat-free Greek yogurt, at room temperature
- 1/4 cup milk, at room temperature
- 1/4 cup melted coconut oil
- 1 large egg, lightly beaten
- 1 tsp vanilla extract
- 1/4 tsp coconut extract
- 1/2 cup roasted macadamia nuts, chopped
Instruction
- Preheat oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper, letting excess extend over sides of pan. Spray parchment paper lightly with nonstick spray.
- For the topping, combine sugars, flour, salt, and macadamia nuts in a medium bowl. Add coconut oil and mix in with a fork until completely incorporated. Add ice water and mix in until well combined and topping is crumbly. Chill until ready to use.
- For the bread, combine toasted coconut and sugar in a food processor and pulse for 1 minute until coconut is finely ground. Transfer coconut-sugar to a large bowl and whisk in flour, baking powder, baking soda, and salt. Make a well in the center of the mixture. Combine mashed banana, yogurt, milk, melted coconut oil, egg, vanilla, and coconut extract in a medium bowl; add to flour mixture and fold in until almost combined. Fold in macadamia nuts.
- Scrape batter into prepared pan and smooth with an offset spatula. Tap pan sharply to remove air bubbles, and sprinkle crumb topping over the batter.
- Bake for 60 to 70 minutes, until bread is golden and springs back to the touch (if desired, tent with foil after 40 minutes of baking time to prevent over-browning). Bread is done when a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 15 minutes; carefully lift bread from pan and cool completely.
