banana coconut bread with macadamia nuts...

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!

Mary

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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.