COCONUT AND MACADAMIA NUT BANANA BREAD
I have no clue where I got this recipe but I found it written down in my handwriting. I used to make this when I was in high school and it was always a big hit!
Provided by Dominick and Amanda
Categories Quick Breads
Time 1h5m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 14
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 BANANA BREAD
White chocolate is the wonderfully different addition to this tropical-tasting bread. The moist slices are so scrumptious, they disappear as soon as I serve them.
Provided by Taste of Home
Time 1h25m
Yield 2 loaves.
Number Of Ingredients 12
Steps:
- In a bowl, combine butter and sugar; mix well. Add eggs and extracts; beat on high speed until thickened. Stir in bananas. Combine the flour, baking soda and salt; gradually add to banana mixture. Fold in the chocolate, coconut and pecans. Transfer to two greased 8x4-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts :
HAWAIIAN COCONUT-BANANA BREAD
I am a connoisseur of banana bread. I grew up on my grandmother's which I am pretty sure came out of the classic Better Homes and Gardens® cookbook. I met a wonderful Hawaiian lady named Nalani at an event here in Maui. She was selling her banana bread. After taking the first bite I knew this was something special. She was so happy with how much I loved her banana bread she happily shared the recipe. Best served warm and fresh from the oven. Aloha!
Provided by ShakaShawn
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes Banana Nut Bread Recipes
Time 1h
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 3 metal or glass 9x5-inch loaf pans or use ungreased silicone pans.
- Mix coconut flour, all-purpose flour, xylitol, coconut sugar, flaxseed meal, baking soda, and salt together in a large bowl.
- Blend bananas, butter, coconut milk, and eggs in another large bowl. Add dry ingredients and whisk thoroughly until there are no lumps. Fold in macadamia nuts. Pour batter into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool briefly on a wire rack and then remove from the pans and let cool completely. Serve warm.
Nutrition Facts : Calories 257.5 calories, Carbohydrate 32.6 g, Cholesterol 51.3 mg, Fat 14.9 g, Fiber 4.6 g, Protein 3.8 g, SaturatedFat 7.2 g, Sodium 217.7 mg, Sugar 10.2 g
COCONUT AND MACADAMIA NUT BANANA BREAD
Categories Bread Mixer Brunch Bake Banana Coconut Macadamia Nut Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 5 loaves
Number Of Ingredients 14
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.
MACADAMIA FAT BREAD
This macadamia nut fat bread is keto-friendly, low-carb, and sugar-free.
Provided by Linda Nofsinger
Categories Bread Quick Bread Recipes
Time 45m
Yield 18
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
- Place coconut butter and macadamia nuts in a food processor and process on high to achieve a part butter, part chunky, nut meal. Reduce speed to medium-low and add one egg. Run processor to combine, about 10 seconds. Add remaining eggs, one at a time, blending until mixture is creamy.
- Turn off the food processor and add stevia, baking soda, and salt; process to combine, 10 to 15 seconds. Clean edges of the bowl and process until mixture is evenly blended. Pour in lemon juice and reduce speed to low; blend well. Clean the sides of the bowl again and mix once more to thoroughly combine.
- Pour mixture into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool before transferring to a wire rack.
Nutrition Facts : Calories 142.6 calories, Carbohydrate 4.3 g, Cholesterol 45.5 mg, Fat 13.7 g, Fiber 2.6 g, Protein 2.9 g, SaturatedFat 7.4 g, Sodium 258 mg, Sugar 0.5 g
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.
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