Wednesday, March 2, 2011

Coconut Macadamia Banana Bread

Yummy! Another version of the basic Bett.y Crocker banana bread recipe. Enjoy!

Coconut Macadamia Banana Bread
Makes 2 loaves or 4 mini loaves

1 1/4 cups sugar
1/2 cup margarine or butter, softened
2 eggs
1 1/2 cups mashed ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup shredded coconut (toasting it is optional)
1/2 cup chopped macadamia nuts (about 5 oz)

Place oven rack in lowest position. Preheat oven to 350 degrees. Grease bottoms only of loaf pans.

Mix sugar and margarine in large bowl. Stir in eggs until well blended. Add bananas, buttermilk, and vanilla. Beat until smooth. Stir in flour, baking soda, and salt just until moistened. Stir in coconut and chopped macadamia nuts.

Pour into pans. Bake about 60 to 75 minutes (about 25 minutes for mini loaves) or until a wooden pick inserted in center comes out clean.

Cool 5 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing.


Sarah, Maison Cupcake

This loaf sounds wonderful, I love macadamia flavour.

In answer to your question on my blog, superfine sugar is the same as caster sugar, whether it's golden or not won't make much difference.

The chocolate icing that was drizzled could certainly be ganache, I just used a squirty tube of bought icing since it was what I had to hand at the time.

Hope your cake turns out really fabulous!