1/2 cup coconut oil, warmed and melted, plus more for the baking pan
1 cup macadamia nuts
3/4 cup unsweetened coconut flakes
1 3/4 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon fine salt
1/4 teaspoon freshly grated nutmeg
1/2 cup lightly-packed dark brown sugar
2 large eggs, lightly beaten
1/4 cup Greek yogurt
1 teaspoon pure vanilla extract
4 soft, very ripe bananas, mashed (about 1 1/2 cups)
Preheat the oven to 350 degrees F. Lightly oil a 9-by-5-inch loaf pan.
Spread the macadamia nuts on one rimmed baking sheet and the coconut on another. Toast, tossing occasionally, until the macadamia nuts and coconut are golden, 5 to 7 minutes. Let the nuts cool, then roughly chop.
Whisk together the flour, granulated sugar, baking soda, cinnamon, salt, nutmeg, macadamia nuts and coconut in a large bowl. In another bowl, whisk together the coconut oil, brown sugar, eggs, yogurt and vanilla. Stir in the bananas. Fold the banana mixture into the dry mixture until just combined.
Pour the batter into the prepared loaf pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until golden brown and a skewer inserted into the center comes out clean, 65 minutes to 75 minutes. Let the bread cool for 15 minutes in the pan. Remove from the pan and let cool completely on a rack.
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