banana coconut bread with macadamia nuts...

This bread recipe can be easily doubled to make a lovely coffee cake
for an office function this holiday season.
Now that Blogger and I are back on speaking terms I can finally post the second recipe for our 25 Days of Christmas Treats extravaganza! Today we use a few unexpected ingredients with spectacular results. 

Day Two brings us Banana Coconut Bread with Macadamia Nuts...yummm!

I recently made this bread for my husbands office mates. When he returned home he informed me that these big burly ex-military types actually swooned over this recipe. Swooned. It was that good. I thought for sure it might be too sweet with the coconut but I was pleasantly surprised that there was a lovely balanced flavor profile. The bread is moist, dense and slices like a dream when you use a serrated knife. 

This recipe will freeze beautifully as long as you wrap it tightly to prevent freezer burn. This is always a plus at the holiday time, especially for those of you who are baking for large families. 

I hope you give this a try and let me know what you think. If your looking for more inspiration...check out Day One's recipe Glazed Cranberry Bread with Crystalized Ginger...sweet!

Merry Christmas and Happy Baking!
check out the flecks of coconut and macadamia fabulous...
Banana Coconut Bread w/ Macadamia Nuts
adapted from America's Test Kitchen Family Cookbook

1 cup all purpose flour
1 cup whole wheat flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe bananas, mashed well, about 1 1/2 cups
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
2 large eggs, lightly beaten
1/4 cup plain yogurt
1 teaspoon vanilla extract
1 cup chopped macadamia nuts
1/2 cup sweetened coconut

1.  Adjust an oven track to the lower-middle position and heat the oven to 350 degrees. Generously coat a 9 by 5 loaf pan with cooking spray.

2. Spread 1 cup chopped macadamia nuts and 1/2 cup sweetened flaked coconut onto a baking sheet and toast, stirring every 2 minutes, until golden brown, about 6 minutes.  

3.  Whisk the flour, sugar, baking soda and salt together in a large bowl.  Whisk the mashed bananas, melted butter, eggs, yogurt and vanilla together in a separate bowl.  Gently fold the banana mixture into the flour mixture with a rubber spatula until just combined.  Fold int the cooled, toasted coconut and macadamias nuts.  Do not over mix; the batter will look thick and chunky.

4.  Scrape the batter into the prepared pan and smooth the top.  Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, about 55 minutes.

5.  Let the loaf cool in the pan for about 10 minutes before cooling on a wire rack for about 1 hour.

^. If you wish to use a bundt pan (like I did above) make sure you DOUBLE the recipe and add about 10 minutes to your baking time. You can use a single recipe but the bundt will not be as tall but it will be pretty.

Mary L. on Foodista