|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.
Merry Christmas and Happy Baking!
|check out the flecks of coconut and macadamia nuts...so fabulous...|
Banana Coconut Bread w/ Macadamia Nuts
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.
Labels: In the Kitchen