Hawaiian Coconut-Banana Bread

1. Preheat the oven to 350 degrees F (175 degrees C). Grease 3 metal or glass 9x5-inch loaf pans or use ungreased silicone pans.

2. Mix coconut flour, all-purpose flour, xylitol, coconut sugar, flaxseed meal, baking soda, and salt together in a large bowl.

3. Blend bananas, butter, coconut milk, and eggs in another large bowl. Add dry ingredients and whisk thoroughly until there are no lumps. Fold in macadamia nuts. Pour batter into the prepared loaf pans.

4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool briefly on a wire rack and then remove from the pans and let cool completely. Serve warm.

Cook's Notes:

Nalani's pro tip was to take the overripe bananas and freeze them. Then thaw to room temperature when you are ready to bake them. My favorite kind of banana is a Hawaiian Crown(TM) Apple Banana. They are smaller and their flavor is somewhere between an apple and a banana. I love them! They are a bit smaller than your standard Dole(R) banana so it takes about 6 to make up the 3 1/2 cups. Do not worry about exact measurements on the banana though. More or less is okay.

You can use erythritol in place of xylitol.

I prefer to use silicone pans as they cook more evenly, don't require greasing, and therefore avoid the over-browning of the sides. Be sure to not add too much batter to the pans. If you like larger loaves you may need to adjust the baking time and reduce the temperature. Otherwise you will have dry edges and you won't get the desired moist sweetness on the first bite.

Make sure you let the butter soften at room temperature. Do not use right out of the fridge or melt on the stove or in a microwave.