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Preheat oven to 350°F. Grease the bottom and 1/2 inch up the sides of an 8-by-4-inch loaf pan; set aside.
In a large bowl, stir together all-purpose flour, whole wheat flour, baking powder, pumpkin pie spice, baking soda and salt. Make a well in the center of the flour mixture; set aside.
In a medium bowl, combine mashed bananas, brown sugar, coconut milk, egg and oil. Add banana mixture all at once to the flour mixture; stir just until moistened (batter should be lumpy). Spoon the batter into the prepared loaf pan. Sprinkle with macadamia nuts and coconut.
Bake for 45 to 50 minutes or until a toothpick inserted near the center comes out clean, covering loaf loosely with foil for the last 20 minutes of baking to prevent overbrowning. Cool in the pan on a wire rack for 10 minutes. Remove from pan. Cool completely on rack. Wrap and store overnight before slicing.