My Tropical Banana Bread recipe came about because I have never been a big fan of banana bread. I like bananas only when they are perfectly ripe which is why I developed my banana selection strategy. But the idea of waiting until bananas are black and overly ripe to use in baking has never appealed to me. Frugal homemakers first created banana bread in the 1930s trying to salvage overripe bananas. When I have rotten food, my first thoughts aren’t to bake a cake.
To make this recipe more appealing to me, I had to add more of my favorite ingredients. Tropical Banana Bread includes shredded coconut and macadamia nuts. You could even add a few chocolate chips. Now, we’re talking. Another twist is to use ripe bananas instead of overripe bananas. When you do that, it is called “pale banana bread.”
Tropical Banana Bread is a Freezer Pleaser
I like to make Tropical Banana Bread and slice it and place it in bags in the freezer. When I need a treat for breakfast or for lunch, I just grab it and go. You will love it at breakfast because it is sometimes hard to find a breakfast bread that pairs well with orange juice. The orange juice usually makes sweet cakes and breads taste sour. Since Tropical Banana Bread has a tangerine glaze, it is perfect to serve with orange juice.
Tropical Banana Bread is Worth It
Macadamia nuts are a little pricey and sometimes I substitute with walnuts, but if possible, you will want the real deal. The macadamia nuts add the creamy crunch and delicate flavor that doesn’t overpower the recipe. I would like to tell you that you will be transported to the tropics at first bite, but the reality is you will still be in your kitchen after you swallow. However, you will have a smile on your face and an empty plate very soon because I know you will love this recipe.