Hawaiian Banana Bread

Hawaiian Banana Bread


  • 2 ripe bananas (preferably small to keep the carb count low)
  • 3 large eggs
  • 1/4 cup coconut oil, melted
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup crushed macadamia nuts
  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup erythritol or your preferred keto-friendly sweetener
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • A pinch of salt


  1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal.
  2. In a mixing bowl, mash the ripe bananas with a fork or potato masher until they are mostly smooth.
  3. Add the melted coconut oil, eggs, and vanilla extract to the mashed bananas. Mix well to combine.
  4. In a separate bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and a pinch of salt.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing until well combined.
  6. Fold in the shredded coconut and crushed macadamia nuts. These will add the Hawaiian flair to your banana bread.
  7. Pour the batter into the prepared loaf pan, spreading it out evenly.
  8. Bake in the preheated oven for approximately 45-55 minutes, or until a toothpick or cake tester comes out clean when inserted into the center of the bread.
  9. Once done, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
  10. Once completely cooled, slice and serve. Enjoy your Keto Hawaiian Banana Bread!

Keep in mind that the exact carb count may vary depending on the size of your bananas and the specific brands of ingredients you use, so be sure to check the nutrition labels if you’re closely monitoring your carb intake. This bread is a delicious, keto-friendly alternative to traditional banana bread, with the tropical twist of Hawaii