Coconut Macadamia Banana Bread Food

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.

PINEAPPLE BANANA BREAD WITH COCONUT & MACADAMIA

Steps:

• Place macadamia nuts in a single layer on a baking sheet lined with a silicone mat or parchment paper. Transfer to a 325ºF preheated oven and toast for 10 minutes; coarsely chop and set aside. In a small skillet over medium heat, add wheat bran and toast for 2 minutes, set aside to cool off.
• In a large mixing bowl, combine flour, baking soda, cinnamon, sea salt and brown sugar; whisk to combine. To this add eggs, bananas, pineapple, applesauce, coconut and vanilla extract; stir just enough to combine. Half way through mixing, add the toasted & chopped macadamia nuts; incorporate them into the batter. Divide batter between a 9 x 5-inch loaf pan and two little ones all lightly greased. Tap each pan to remove any trapped air bubbles.
• Transfer pans to a 350ºF preheated oven and bake for 1 hour or until a cake tester inserted in the center comes out clean. The smaller loaf pans should be done after 35-38 minutes. When the loaves are done, remove from the heat, let cool for 15 minutes before transferring them to a wire rack to cool completely.

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

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.