I was recently visiting a close friend who lives on a macadamia nut farm in Hawaii. It’s a gorgeous place with sweeping views of lush green terrain and the deep blue Pacific. Each morning I enjoyed fresh papaya and pineapple with a nice piece of freshly bak…
What you'll need
Ingredients
½ cup flaked, sweetened coconut
1 cup chopped unsalterd macadamia nuts (plus 3-4 extra for garnish)
2 cups unbleached all-purpose flour
¾ cup granulated sugar
¾ teaspoon baking soda
½ teaspoon table salt
3 very ripe bananas, soft with dark peel, mashed well (about 1 1/2 cups)
¼ cup plain whole fat yogurt
2 large eggs, beaten lightly
6 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
The method
Directions
01
Adjust oven rack to middle position and heat oven to 350 degrees. Toast coconut and macadamia nuts on small cookie sheet, stirring every 2 minutes, until light golden brown, about 6 minutes. Remove and set aside to cool. When cool, transfer to a mini-cuisinart and pulse 2-4 times (to a medium grind); set aside. (You can skip this step, but I prefer the texture it creates)
02
Readjust oven rack to lower middle position. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Combine flour, sugar, soda and salt in a large bowl. Stir in coconut-macadamia nut mixture; set aside.
03
Mix mashed bananas, yogurt, eggs, butter, and vanilla in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan, sprinkle center of bread batter with 3-4 coarsley chopped macadamia nuts; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55-65 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Big Island Banana Macadamia Nut Bread
Prep
Cook
Yield
I was recently visiting a close friend who lives on a macadamia nut farm in Hawaii. It’s a gorgeous place with sweeping views of lush green terrain and the deep blue Pacific. Each morning I enjoyed fresh papaya and pineapple with a nice piece of freshly bak…
Ingredients
½ cup flaked, sweetened coconut
1 cup chopped unsalterd macadamia nuts (plus 3-4 extra for garnish)
2 cups unbleached all-purpose flour
¾ cup granulated sugar
¾ teaspoon baking soda
½ teaspoon table salt
3 very ripe bananas, soft with dark peel, mashed well (about 1 1/2 cups)
¼ cup plain whole fat yogurt
2 large eggs, beaten lightly
6 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
Cook Like James · The method
Directions
1
Adjust oven rack to middle position and heat oven to 350 degrees. Toast coconut and macadamia nuts on small cookie sheet, stirring every 2 minutes, until light golden brown, about 6 minutes. Remove and set aside to cool. When cool, transfer to a mini-cuisinart and pulse 2-4 times (to a medium grind); set aside. (You can skip this step, but I prefer the texture it creates)
2
Readjust oven rack to lower middle position. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Combine flour, sugar, soda and salt in a large bowl. Stir in coconut-macadamia nut mixture; set aside.
3
Mix mashed bananas, yogurt, eggs, butter, and vanilla in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan, sprinkle center of bread batter with 3-4 coarsley chopped macadamia nuts; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55-65 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.
Cook Like James
Big Island Banana Macadamia Nut Bread
Prep
Cook
Yield
I was recently visiting a close friend who lives on a macadamia nut farm in Hawaii. It’s a gorgeous place with sweeping views of lush green terrain and the deep blue Pacific. Each morning I enjoyed fresh papaya and pineapple with a nice piece of freshly bak…
Ingredients
½ cup flaked, sweetened coconut
1 cup chopped unsalterd macadamia nuts (plus 3-4 extra for garnish)
2 cups unbleached all-purpose flour
¾ cup granulated sugar
¾ teaspoon baking soda
½ teaspoon table salt
3 very ripe bananas, soft with dark peel, mashed well (about 1 1/2 cups)
¼ cup plain whole fat yogurt
2 large eggs, beaten lightly
6 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
Directions
1
Adjust oven rack to middle position and heat oven to 350 degrees. Toast coconut and macadamia nuts on small cookie sheet, stirring every 2 minutes, until light golden brown, about 6 minutes. Remove and set aside to cool. When cool, transfer to a mini-cuisinart and pulse 2-4 times (to a medium grind); set aside. (You can skip this step, but I prefer the texture it creates)
2
Readjust oven rack to lower middle position. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Combine flour, sugar, soda and salt in a large bowl. Stir in coconut-macadamia nut mixture; set aside.
3
Mix mashed bananas, yogurt, eggs, butter, and vanilla in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan, sprinkle center of bread batter with 3-4 coarsley chopped macadamia nuts; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55-65 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.
