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macadamia nut banana bread with chocolate and coconut

Macadamia Nut Banana Bread with Chocolate and Coconut (Gluten-Free)

Course: Breakfast
Cuisine: American
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 8 people
Calories: 347kcal
A quick and easy gluten free macadamia nut banana bread recipe naturally sweetened with coconut sugar. Flavored with a hint of cinnamon, tons of vanilla, and loaded with crunchy macadamia nuts, toasted coconut flakes and Coconut Dark Chocolate from Lily's Chocolate. This recipe is the perfect healthy breakfast, brunch or after school snack.  
Print Recipe


  • blender
  • small loaf pans
  • ¼ sheet pan


  • ½ cup coconut flakes, toasted
  • ½ cup macadamia nuts, coarsley chopped
  • 3 ounces dark chocolate, chopped into chunks save 6-8 rectangles for the top
  • ¾ cup oats gluten free
  • ¼ cup coconut sugar
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 ripe bananas
  • ½ cup almond butter
  • ½ cup coconut milk
  • 2 large eggs


Prep the Nuts and Chocolate

  • Preheat ove to 290°. Toast coconut flakes on a half sheet pan for 10-12 minutes or until golden brown.
  • While the coconut is toasting, you'll want to chop the macadamia nuts and cut the chocolate into small squares. Reserve 6-8 rectangles for the top of the bread. Once the coconut is toasted and cooled, it's time to move on to making the banana bread.

For the Banana Bread

  • Preheat oven to 350° and spray mini loaf pans with cooking spray.
  • Next, add the oats, coconut sugar, baking powder, cinnamon, baking soda, salt, almond butter, coconut milk, eggs and bananas to your blender pitcher. The order truly doesn't matter. Blend on high speed for about 30 seconds or until everything is well combined.
  • Gently fold the macadamia nuts, toasted coconut (reserve a handful for the top) and chocolate squares into the batter. Divide the batter evenly between the two mini loaf pans.
  • Place the reserved chocolate rectangles on the top of the loaves and sprinkle with a bit of the toasted coconiut (save a tiny bit for when they come out of the oven). Bake at 350° for 35-38 minutes or until a toothpick inserted into the middle comes out clean. Remove bread from the oven and garnish the baked loaves with a bit more toasted coconut and move to a cooling rack.
  • After 10-15 minutes of cooling, remove the loaves from the baking pans and enjoy a nice slice of warm banana bread with your morning coffee or tea.


  • Recipe can be baked in a standard bread pan. Bake for an additional 10-15 minutes (50-55 minutes total).


Calories: 347kcal | Carbohydrates: 30g | Protein: 8g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 47mg | Sodium: 262mg | Potassium: 445mg | Fiber: 5g | Sugar: 6g | Vitamin A: 86IU | Vitamin C: 3mg | Calcium: 132mg | Iron: 2mg