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Challenge: Reinventing Breakfast

Tropical Banana Nut Bread

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This tropical version of classic banana bread is spiced with cardamom, cinnamon, nutmeg and incorporates coconut and macadamia nuts to give it an island-kissed twist. Diced bananas in addition to a generous amount of pureed bananas ensure a moist texture and maximum flavor.

Tropical Banana Nut Bread

  • Servings: 1 slice
  • Yield: 1 loaf
  • Prep Time: 15 min
  • Cooking Time: 1 hr 15 min


  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 4 ripe bananas, pureed until smooth
  • 2 teaspoons pure vanilla extract
  • 2 cups flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • 1 cup chopped macadamia nuts
  • 1 cup diced ripe but firm banana
  • 1 cup shredded sweetened coconut
  • Large flake unsweetened coconut and dried banana chips for garnish (optional)


  1. Preheat oven to 350F. Grease a large, 10X5 inch loaf pan and line bottom with parchment.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 3 minutes.
  3. Add the eggs, one at a time, beating well after each addition.
  4. Add the pureed bananas and the vanilla; mixing until thoroughly combined.
  5. In a large bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, cinnamon and cardamom.
  6. Slowly add the flour mixture to the butter mixture, mixing until all of the dry ingredients are moist and well blended.
  7. Add the macadamia nuts, diced banana and coconut and stir until evenly incorporated. .
  8. Pour the batter into the prepared baking pan and smooth the top with a spatula or knife. Decorate the top of the loaf by scattering large flake coconut and dried banana chips on top (optional). Bake 60-75 minutes or until the bread is browned and cracked on top and a cake tester or thin knife inserted comes out clean.
  9. Cool the oaf in the pan on a wire rack for 10-15 minutes before removing from the pan. Cool completely and wrap tightly in plastic to store.

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