Preheat your oven to 350°F (175°C) and grease two loaf pans with canola oil or butter. Line the bottom with parchment for easy removal.

In a large mixing bowl, combine eggs, brown sugar, white sugar, canola oil, and vanilla extract. Whisk until well combined, then stir in the mashed ripe bananas.

In a separate bowl, whisk together all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and nutmeg.

Fold the dry mixture into the wet ingredients until combined. Stir in buttermilk and sweetened flaked coconut.

Pour the batter into the prepared loaf pans, filling about 2/3 full. Arrange sliced bananas on top and sprinkle with chopped macadamia nuts.

Bake for approximately 1 hour, or until golden brown. If using muffin tins, check for doneness at 25 minutes.

Cool the bread for 10 minutes on a wire rack, then carefully lift it out of the pans and let it cool upright for at least 30 minutes before slicing.