Diane Lane
Veteran
As usual, I have two bananas that are going bad, so I'm going to make this bread later. I was going to make it as is, but when I pulled out my bread pans to look for the appropriate size, it dawned on me that I could make two smaller breads, rather than one large one. I owe a friend a dessert anyway and both she and her husband love coconut, so this would be perfect. She doesn't eat much starch, so the smaller size loaf will be sufficient for them. I don't have any nuts in the house, so I'm going to substitute Craisins for the macadamia nuts which aren't my favorite anyway. I love how rich and nutritious this bread sounds. What's your favorite quick bread recipe?
Here's the original recipe (from Taste of Home, one of my favorite sources for recipes), before my substitutions.
Ingredients:
Here's the original recipe (from Taste of Home, one of my favorite sources for recipes), before my substitutions.
Ingredients:
- 1 cup whole macadamia nuts, divided
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mashed ripe bananas (about 2 medium)
- 1/2 cup raisins
- 1/2 cup flaked coconut
- In a food processor or blender, process 1/2 cup macadamia nuts until ground; set aside. Chop remaining nuts; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, salt and ground nuts; stir into creamed mixture just until moistened. Fold in bananas, raisins, coconut and chopped nuts
- Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 65-70 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.