Tropical Banana Bread with Sugared Macadamia Crumble - a unique spin on a classic banana bread, sweet and moist with flavors from the islands and a sugary crunchy top.
Tomorrow is National Banana Bread Day.
Wait, back up a minute.
Why didn't anyone tell me today is National Margarita Day!?
I guess I can still celebrate that one. and I will.
Second only to pumpkin pie, banana bread is one of the first things I learned how to bake. I had a standard for years, a variation of recipes from my mom and my grandma. Then I learned how to bake gluten free and vegan, and methods changed again. Banana bread is always good.
Nowadays I like to make it fun, get creative, add ingredients to make it different. Since I am spending so much time with him lately, this one is for my dad. and tomorrow I am actually bringing it to him, we will enjoy it for breakfast!
My dad is from Hawaii, so the recipe I made for him is tropical - sweetened with chunks of mango and shredded coconut, with a crunch of sugared macadamia crumble on top. This is divine.
Tropical Banana Bread with Sugared Macadamia Crumble
dairy, egg, soy and gluten free, vegan
makes one loaf
INGREDIENTS:
2 tablespoons flax seed, ground
⅓ cup water
½ cup coconut milk
1 ½ teaspoons apple cider vinegar
½ cup butter (Earth Balance soy free)
½ cup brown sugar
½ cup maple syrup
3 ripe bananas, mashed
1 cup gluten free all purpose flour
1 cup brown rice flour (or use more AP)
1 teaspoon baking soda
pinch sea salt
1 mango, peeled and cubed (about 1 cup)
½ cup shredded coconut
sugared macadamia topping (recipe follows)
INSTRUCTIONS:
Combine flax and water, set in refrigerator to thicken. Combine coconut milk and apple cider vinegar, set aside. Cream together butter, sugar and maple syrup. Add bananas, add milk and flax mixtures, combine. Add flours, do not stir - add baking soda and salt, mixing into flour then mixing together with wet ingredients, until just combined. Stir in mango cubes and shredded coconut, pour batter into prepared loaf pan (sprayed and or lined with parchment). Top with sugared macadamia topping.
Bake at 350 for 60-70 minutes, or until inserted toothpick comes clean.
Sugared Macadamia Crumble
INGREDIENTS:
¾ cup macadamia nuts
¼ cup brown sugar
1 tablespoon cold butter (Earth Balance soy free)
INSTRUCTIONS:
Using a food processor or knife, finely chop macadamia nuts. Combine brown sugar and macadamia pieces, cut in cold butter until crumbly texture forms. Sprinkle in an even layer over banana bread before baking.
Happy National Banana Bread Day!
printable Tropical Banana Bread with Sugared Macadamia Crumble recipes:
dairy, egg, soy and gluten free, vegan
[b]Tropical Banana Bread with Sugared Macadamia Crumble[/b]
Ingredients
Instructions
[b]Sugared Macadamia Crumble[/b]
Ingredients
Instructions
Arman @ thebigmansworld says
I would make this purely for the crumble...then I'd eat the actual cake. In Hawaii.
Susan | LunaCafe says
I could eat banana bread every day. And this one looks fantastic. The mango is an unusual touch. Looking forward to trying this.
Tammy says
Hi, I made this recipe and while I was told by everyone it was delicious, it sunk in the middle. I had baked it for 75 minutes...started checking at 60 minutes, then 65 still not done, then 70 and finally 75. You did not specify the size of the pan, and I used a 9x3 loaf pan. Perhaps I should use a larger loaf pan. The only thing I did differently was that I did not use the 2 tsp of flax seed and the 1/2 water. I don't generally use flax seeds and did not feel like paying so much money for something I wasn't going to use much. I do not see where that would make a difference though. May I hear from you as to any suggestions? Thank you very much.
Kristina Sloggett says
hi Tammy,
the flax and (large amount of) water in this recipe is there in place of eggs, and is a binder and thickener for the dough. I have not made this recipe without it, so if you simply omitted it, that could be the reason.
my pan is a metal loaf pan with dimensions of 8.5 x 4.5, but I have made this in a smaller glass pan as well - the smaller pan may account for the longer cook time.
I'm glad everyone said it was delicious, I hope this helps? if you want to make it in the future, in place of the flax you can use 2 eggs.
tammy says
Thank you so much for taking the time to write and for your suggestions.
Kristina Sloggett says
you are so welcome, Tammy - I hope it helps.
Lora @cakeduchess says
exceptional bread with a tropical twist. The sugared macadamia topping takes it over the top~:)Thanks for linking up, Kristina xx
spabettie says
this was a good one... having grown up in Hawaii, my dad loved it 🙂
Grandma Wrinkles says
made for breakfast today, another perfection thank you!
DMW
Pure2raw twins says
YES!!! i wish this bread was baking away in my oven right now. i am so pinning this recipe! amazing
Cara says
I'm really annoyed that I missed out on both of those holidays too. Why does no one tell me these things in advance!
spabettie says
I am always saying that, Cara!! I need a calendar of these things. so I can plan accordingly. my new theory is - they happened this week, right?? you can celebrate them through the weekend, I think! get on that margarita!!
Cara says
I'll drink to that! Actually, someone just sent me this. Now, I just need to actually plan ahead. http://www.thenibble.com/fun/more/facts/food-holidays.asp
spabettie says
awesome - I will try to keep up with this. thanks! 🙂 now back to that margarita... cheers!