Coconut And Macadamia Nut Banana Bread Food

BANANA COCONUT MACADAMIA NUT BREAD

Steps:

• Preheat your oven to 350 F, and spray a 9x5-inch loaf pan with nonstick cooking spray.
• In a medium bowl, whisk together the mashed bananas, sugars, coconut oil, milk, egg, and vanilla. In a separate large bowl, whisk together the flour, baking soda, salt, and cinnamon. Pour the wet ingredients into the dry ingredients, and blend well with a spatula, just until the streaks of flour remain. The batter will not be smooth.
• Add most of the chocolate chunks, macadamia nuts, and coconut flakes, reserving a handful for decoration, and stir well. Pour the batter into the prepared loaf pan, and sprinkle the top with the reserved chocolate, nuts, and coconut. Bake at 350 F for 55-65 minutes. Turn the bread halfway through baking, and cover with a loose tent of foil if the top seems to be getting too dark. The bread is finished when it starts to pull away from the sides of the pan, and a toothpick inserted comes out clean.
• Cool the pan on a wire rack for about 20 minutes, until it is warm but not hot to the touch, then remove the loaf and let it cool completely before slicing.

COCONUT AND MACADAMIA NUT BANANA BREAD

Steps:

• Preheat oven to 350.
• Sift together flour, baking powder, baking soda, and salt into a bowl.
• In a large bowl, with an electric mixer, cream the butter with the sugars.
• Beat in vanilla, eggs (1 at a time), zest, banana, and sour cream.
• Add flour mixture slowly and beat until it is just combined.
• Stir in the macadamia nuts and coconut.
• Pour batter into a greased (I use butter and a little flour) 9x5x3 inch loaf pan.
• Bake in center of preheated 350 degree oven for 40-50 minute or until tester comes out clean.

COCONUT AND MACADAMIA NUT BANANA BREAD

Steps:

• Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the sugars until the mixture is light and fluffy and beat in the vanilla, the eggs, 1 at at time, the zest, the banana, and the sour cream. Add the flour mixture, beat the batter until it is just combined, and stir in the macadamia nuts and the coconut. Divide the batter among 5 well-buttered and floured 5 3/4- by 3 1/4-inch loaf pans and bake the breads in the middle of a preheated 350°F. oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack.

COCONUT AND MACADAMIA NUT BANANA BREADS

Steps:

• Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the sugars, beat in the vanilla, the eggs, 1 at a time, the zest, the banana, and the sour cream. Add the flour mixture, beat the batter until it is just combined, and stir in the macadamia nuts and the coconut. Divide the batter among 5 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

BANANA MACADAMIA NUT BREAD PUDDING W/ WHITE CHOCOLATE SAUCE

Steps:

• Butter a 10 x 14-inch baking dish with 1 tablespoon of the butter and set aside.
• Melt the remaining 8 tablespoons butter in a large skillet over medium heat. Add 1 cup of the brown sugar and the cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes. Add the bananas and cook on both sides, turning, until the bananas start to soften and brown, about 3 minutes. Remove from the heat and let cool.
• Whisk together the eggs, remaining 1/2 cup brown sugar, cinnamon, vanilla, salt, milk, and cream in a large bowl. Add the cooled banana mixture, nuts, and bread and fold to blend thoroughly. Pour into the prepared baking dish.
• Cover with foil and set aside in refrigerate over night.
• Preheat the oven to 325°F Bake for 45 min to 1 hour until firm, remove cover and bake for additional 10 min until top is brown.
• Cool on a wire rack for 20 minutes.
• For the white chocolate sauce: bring the 1/4 cup sugar, milk, cream, vanilla seeds and empty bean pod almost to a boil in a med sauce pan then remove the bean pod.
• In a separate mixing bowl, whisk together the 2 tablespoons sugar, cornstarch and egg yolks in a mixing bowl. Stir until smooth. Gradually add the 3 tablespoons of heavy cream. Add one fourth of the hot milk mixture to the egg yolk mixture. Pour this back into the cream mixture in saucepan.
• Cook over a gentle heat, whisking continuously to avoid scorching. Cook until the sauce begins to thicken. Remove from heat and pour the sauce back into the mixing bowl through a fine mesh strainer over white chocolate. Mix until chocolate is melted and sauce is smooth. Cool over an ice bath, stirring occasionally (makes 5 cups).
• To serve, scoop the pudding onto dessert plates. Top each serving with a small scoop of ice cream, drizzle with sauce, and serve immediately.

BANANA MACADAMIA NUT BREAD

Steps:

• Preheat oven to 350º.
• Grease and flour a loaf pan.
• In a bowl, mix butter and sugar until creamy.
• In a separate bowl combine flour, baking powder and salt.
• Blend dry ingredients with creamed butter/sugar mixture.
• Add mashed bananas, eggs and nuts.
• Pour into loaf pan. Bake for 1 hour or until a knife comes out clean.

BANANA MACADAMIA NUT BREAD (ABM)

Steps:

• Add all ingredients (except macadamias) to your bread-maker in the order as per your instruction manual.
• Select sweet bread option & crust light and large loaf setting, press start.
• When your machine is ready for add-ins (mine beeps) add the macadamias.

COCONUT CREAM BANANA NUT BREAD

Steps:

• Thoroughly grease the bottoms and sides of 2 loaf pans; set aside.
• Combine flour, baking powder, baking soda, cinnamon and salt; set aside.
• Beat butter on high speed for about 30 seconds.
• Add 1/2 cup brown sugar, beaten eggs and vanilla; beat until well mixed.
• Add flour mixture and banana alternately to beaten mixture; beating on low after each addition.
• Stir in nuts.
• In a separate bowl, beat cream cheese, 1/4 cup brown sugar and the 1 egg until smooth.
• Stir in coconut.
• Pour 1/4 of the banana batter into each pan.
• Spoon 1/4 of the cream cheese mixture over each loaf.
• Marble each by using a spatula to cut cream cheese into the banana batter.
• Repeat the 2 layers as above but do not marble them.
• Bake in a 350°F oven for about 50 minutes or until a toothpick inserted in the center comes out clean.
• Cool in pans for 10 minutes.
• Remove loaves from pans and cool completely.