I don’t know about you, but for me banana bread falls into the category of “quick bread.” It’s fast, the ingredients are affordable, and it doesn’t require the sweat or time associated with kneading, proofing and punching down.
If you are tired of baking the same ol’ Christmas cookies year after year you might consider going the quick bread route this holiday season. They are the ideal homemade treat to pass out to friends or family members as gifts. They also make great additions to a holiday brunch. I used to make the following recipe each December and take it into the TV station I used to work at.
The easy recipe yields a moist, flavorful loaf of quick bread and includes a tropical twist. (You had to see that one coming, right?)
COCONUT MACADAMIA NUT BREAD
Ingredients:
2 cups flour
5 teaspoons baking powder
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup toasted coconut (Note: Use grated fresh coconut if possible. If not buy packaged, unsweetened coconut. If you can only find sweetened coconut, cut the white sugar to 1/4 cup. Toast by spreading grated coconut on baking sheet and baking at 325 degrees 12 to 15 minutes, or until light brown.)
2 ripe bananas, cut into chunks
1 cup coarsely chopped macadamia nuts
1/2 cup butter, melted
1/4 cup firmly packed brown sugar
2 eggs, beaten
1/2 cup milk
Directions:
Preheat oven to 350 degrees. Lightly grease two 7-by-4-inch loaf pans and dust with flour.
Sift dry ingredients together. Stir in coconut, bananas and nuts; set aside.
Whisk butter, brown sugar, eggs and milk. Stir dry ingredients into the egg mixture until combined.
Divide batter between pans. Bake 45 to 55 minutes, or until golden brown. (I leave them in the oven until a toothpick inserted into the center comes out clean.) Cool in pans 15 minutes. Makes two loaves.
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