Tropical Banana Bread

Sep 2

This Hawaiian-inspired twist on the Amalgam Kitchen classic GF School is In Banana Bread is golden, moist, and full of island vibes. While it makes the perfect after-school snack, here’s the good news—it’s just as much for the grown-ups. Picture coming home from teaching, cutting a warm slice, and enjoying it with a cup of tea—iced or hot, depending on the weather. You might even pair it with my Lemon Verbena Iced Tea. Kids love it too, but it’s especially a treat for parents, teachers, and caregivers.

The flavors are pure tropical vacation—juicy pineapple, nutty coconut, and buttery macadamia nuts come together for a bite that hits the beach spot. I was craving something a little more exotic, and this combo sounded too good not to try. The result? A hearty, flavorful banana bread that feels like a getaway in every slice.

This recipe works with eggs, but since I’m currently taking a break from them, I made it with flax eggs instead—and it turned out just as moist as the classic version. I’ll always love traditional banana bread, but this variation is such a fun (and delicious) change. Plus, macadamia nuts are packed with healthy fats and protein, and pineapple is rich in vitamin C and bromelain.

Enjoy it for breakfast, as a mid-morning pick-me-up, or for after-school snack time.

Gather

Non-stick baking spray (coconut or avocado oil)

8 tablespoons / about 113 grams (1 stick) melted organic vegan butter (or other vegan butter substitute), room temperature

1/2 cup + 1 teaspoon (about 100 g) coconut sugar

1/4 cup (about 100 g) monk fruit sweetener

2 eggs, beaten, or 2 flax eggs* (see recipe below)

1 1/2 teaspoons vanilla extract

4 ripe bananas, well mashed

2 cups/ 270 grams 1-to-1 gluten-free flour blend

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup /66 grams unsalted macadamia nuts, roughly chopped

3/4 cup/ 168.8 grams chopped pineapple (I used frozen and thawed pineapple)

1/2 cup/ 45 grams coconut flakes

* Flax egg recipe: Stir 2 tablespoons ground flax meal into 6 tablespoons cold water. Let rest for 5 minutes until thickened.

Make

Preheat the oven to 350°F. Prepare a 9-inch loaf pan by spraying it with non-stick spray, then lining it with parchment. (If you don’t have parchment, spray alone will work.)
In a large bowl, using an electric hand mixer, beat together the vegan butter, coconut sugar, monk fruit sweetener, eggs (or flax eggs), and vanilla until well blended. Add the mashed bananas and mix until combined.
Note: You can also use a stand mixer (such as a KitchenAid) with the paddle attachment.
In a medium bowl, sift together the gluten-free flour, baking soda, and salt. Whisk to combine.
Add the dry ingredients into the wet ingredients and beat until just combined.
Stir in the macadamia nuts, pineapple, and coconut flakes with a wooden spoon until evenly incorporated.
Pour the batter into the prepared pan, smoothing the top and giving the pan a gentle shake so it settles evenly.
Bake for 40–45 minutes, or until a tester or paring knife inserted in the center comes out clean.
Allow the bread to cool for a few minutes (while you wave away small children clamoring for the first slice).
Slice and serve warm with vegan butter.
Once completely cooled, cut into slices and store leftovers in a sealed container.

Tip: I love to toast each slice before eating. In fact, I just toasted a piece while typing up this recipe—and it was perfect.