Most of my recipes and pairings are meticulously planned… some of them happen by accident! I was going to make a smoothie, and all of my bananas were brown. Not just a little spotted, but almost black. They either had to go in the trash, or I had to make something with them, and I thought I’ll make banana bread. Easy enough. Then I decided I wanted to make something to pair with the Hawaii Ka’u, and that’s how I ended up with this!
I decided to take the aloha theme a little further, and I used coconut flour and oil instead of flour and butter. If you know me, you know this is way beyond my comfort zone!! I just kept on adding to it, chopped mangoes, sliced almonds, white chocolate chips, macadamia nut liquor, shredded coconut… and you know what? It all somehow worked. (and yes, it was delicious!)
- 4 very ripe bananas, mashed
- ⅓ cup coconut oil, melted
- 4 eggs
- 1 teaspoon macadamia nut liquor (you can substitute vanilla extract)
- ½ cup coconut flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup diced mangoes
- ¼ cup white chocolate chips
- ¼ cup sliced almonds
- ¼ cup shredded coconut
- Preheat the oven to 350 degrees.
- Mix all ingredients together until just combined.
- Pour into a lightly greased bread pan.
- Bake for 60-65 minutes or until center is set and top is golden.