Adding chocolate chips, shredded coconut and crunchy macadamia nuts to a traditional banana bread gives it a whole different taste and texture. It's a flavor that everyone will love, Serve it plain, warmed-up or top it with ice cream or whipped cream and it's a treat with a cup of coffee or tea or a fancy dessert to finish off a great dinner.
Preheat your oven to 375 deg. F. (Note: I set it higher because when you open the oven to put the loaf pans in, the oven looses heat and this will get the oven temp back to 350 when you close the oven door.)
Set aside the extra tablespoons of chocolate chips, nuts and coconuts for topping
In a large mixing bowl, whisk together the first 3 ingredients.
In a medium bowl cream together the butter and sugar until smooth. You can use an electric mixer or good, old fashioned elbow grease. Mix in the eggs until smooth, followed by the rum, vanilla and the applesauce.
Add the wet ingredients to the dry ingredients and combine thoroughly, but don’t over mix. A few lumps are good. Fold in the mashed bananas and coconut . Toss the chocolate chips and Macadamia nuts in the tablespoon of flour to coat and fold into the batter.
Grease and lightly flour 2 - 9" x 5" non-stick loaf pans (I've used just cooking spray which also works).
Divide the batter between the 2 loaf pans. Sprinkle the chocolate chips and coconut over the top of the two loafs.
Put the loaf pans into the oven, lower the heat to 350 deg. and bake for 55 to 60 minutes until a toothpick inserted into the middle comes out clean. (If your toothpick goes through a melted chocolate chip try again.) After the first 20 minutes or so, take a knife, spray with non-stick spray and run it down the middle of each loaf, about 1/2" deep. When done, remove from the oven, cool in the pans for 20 to 30 minutes, remove from the pans and continue cooling on a metal cooling rack. Slice and serve with ice cream or whipped cream, if you like for an awesome dessert or just serve plain with a cup of coffee or tea.