Ingredients

Older, darkly speckled bananas are best for the bread. They're sweeter and add moisture and flavor, so this recipe calls for less fat than usual. Don't throw out your overripe bananas; place them in a zipper-lock plastic bag and freeze them until you feel like baking.

1/2 cup sweetened, flaked coconut
1 cup chopped macadamia nuts
2 cups all-purpose flour, plus more for dusting the pan
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe bananas, mashed
1/4 cup plain yogurt
2 large eggs, beaten slightly
6 tablespoons ( 3/4 stick) unsalted butter, melted and cooled
1 teaspoon vanilla extract

Directions

Adjust an oven rack to the lowest-middle position, and heat the oven to 350 degrees. Grease the bottom and sides of a 9-by-5-inch loaf pan; dust with flour, tapping out the excess. Spread the coconut and nuts on a baking sheet, and toast until golden, about 6 minutes, stirring every 2 minutes. Set aside to cool.

Whisk the flour, sugar, baking soda, salt, coconut and nuts together in a large bowl; set aside. Mix the mashed bananas, yogurt, eggs, butter and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan.

Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.