coconut-macadamia banana bread
This is a big week for us. Actually, for all of our family. My cousin is getting married on Saturday! Yay Nic and Paula! Of course, the entire family is descending on South Florida and the local relations are preparing to host the travelers.
I’m soooo looking forward to seeing everyone. My brother, Cam, his wife, Charlotte and their two boys, Carter and Palmer (you remember them from the dip-dip) will be staying with us! Most of the time we’ll be involved with wedding activities, but we do have Saturday morning to ourselves as well as all day on Sunday! I want to have as much of the cooking done in advance, so that I can have time to reconnect with everyone. Which brings me to this post…
Turning my past-their-prime bananas into Saturday morning’s breakfast. Whenever my bananas go from just past ripe, to downright black, it is invariably a Wednesday night before I finally notice. Not the time to make a banana bread, right? So I stick them in the freezer until I am ready to bake. That could be as soon as the weekend or as far off as “how long have these been in here?” (Um, just kidding, food police.)
That is the place I found myself today. I had 8 black bananas in my freezer. I scoured the internet for something to do with them. This was as close as I could get to using them all up at once. (Those last two are going in a fruit smoothie).
With the banana bread baked (and in the freezer awaiting our company) I’ll have to give thought to Sunday morning breakfast. Maybe something like a spinach or artichoke quiche and a tropical fruit salad? Hmm. I think we’ll be grilling Sunday afternoon so maybe a side salad to go with Scott’s “Weber masterpieces”. And while the kiddies are splashing in the too-cold-for-me,-but-if-you’re-from-the-icy-north,-the-water’s-perfect pool, I’ll be relaxing with my sister-in-law. Can you say mojitos???
A delicious low-fat banana bread, jazzed up with coconut, lime zest and crunchy macadamias!
- 4 large eggs
- 1 1/2 cups sugar
- 2 cups ripe bananas mashed, about 6 medium
- 2/3 cup buttermilk
- 2 tablespoons canola oil
- 1 tablespoon vanilla extract
- 1 lime zested
- 3 1/2 cups all purpose flour
- 1 tablespoon + 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup sweetened flaked coconut
- 3/4 cup macadamia nuts chopped
Preheat oven to 325 degrees. For banana bread: Cut a piece of parchment paper the same size as the bottom of your 8 1/2 x 4 1/2 x 2 1/2-inch bread pan. Spray the pan with vegetable spray. Lay the parchment in the bottom of the pan and spray it as well. Set aside.
For muffins: Line a muffin tin with cupcake liners and spray with vegetable spray. Set aside.
In a large bowl, beat eggs and sugar with an electric mixer until thick and light-colored, about 5 minutes. Add bananas, buttermilk, oil, vanilla and zest and mix to combine.
Sift flour, baking powder, baking soda and salt. Add to banana mixture and mix until just blended. Stir in coconut and macadamia nuts. Transfer to prepared pans.
For bread: fill loaf pans about 1/2-3/4 full. Bake for about an hour, until browned on top and a tester comes out clean. Turn out bread from pan and remove parchment paper. Place onto a rack to cool.
For muffins: fill muffin tins 3/4 full. Bake until golden brown on top and a tester comes out clean, about 25-28 minutes.