Tropical Banana Bread with Sugared Macadamia Crumble is a delightful twist on classic banana bread—moist, sweet, and infused with tropical flavors, finished with a crunchy sugared macadamia topping.
Banana bread is a timeless favorite and a baking staple for many. This version brings island-inspired ingredients—mango, shredded coconut, and sugared macadamias—into a vegan, gluten-free loaf that’s sweet, tender, and textured with a crunchy top. It’s perfect for breakfast, brunch, or an afternoon treat.
Tropical Banana Bread with Sugared Macadamia Crumble
Dairy-free, egg-free, soy-free, gluten-free, vegan
Makes one loaf
Ingredients
- 2 tablespoons ground flaxseed
- ⅓ cup water
- ½ cup coconut milk
- 1½ teaspoons apple cider vinegar
- ½ cup vegan butter (such as 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 all-purpose gluten-free flour)
- 1 teaspoon baking soda
- Pinch of sea salt
- 1 mango, peeled and cubed (about 1 cup)
- ½ cup shredded coconut
- Sugared macadamia topping (recipe follows)
Instructions
- Combine the ground flaxseed with the water and refrigerate to thicken (this is your flax “egg”).
- Mix the coconut milk with the apple cider vinegar and set aside to create a vegan buttermilk.
- Cream together the vegan butter, brown sugar, and maple syrup until smooth.
- Stir in the mashed bananas, then add the coconut milk mixture and the thickened flax mixture. Mix until combined.
- In a separate bowl, combine the gluten-free all-purpose flour, brown rice flour, baking soda, and sea salt. Add the dry ingredients to the wet ingredients and fold together until just combined—do not overmix.
- Gently fold in the mango cubes and shredded coconut.
- Pour the batter into a prepared loaf pan (sprayed and/or lined with parchment). Evenly sprinkle the sugared macadamia crumble over the top.
- Bake at 350°F (175°C) for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaf to cool in the pan for a short time, then transfer to a wire rack to cool completely before slicing.
Sugared Macadamia Crumble
Ingredients
- ¾ cup macadamia nuts
- ¼ cup brown sugar
- 1 tablespoon cold vegan butter (such as Earth Balance soy free)
Instructions
- Finely chop the macadamia nuts using a food processor or a sharp knife.
- Combine the chopped macadamias with the brown sugar. Cut in the cold vegan butter until the mixture forms a crumbly texture.
- Sprinkle the crumble in an even layer over the banana bread batter before baking.
This tropical banana bread makes a lovely gift or a special breakfast. The mango and coconut add juicy, fruity notes while the sugared macadamia crumble gives a satisfying crunch. Happy baking and enjoy!