Wednesday, April 16, 2014

Tropical Banana Bread . . . and It's Healthy Too!

Don't expect this banana bread to be overly sweet, and if you have naughty little boys like mine, you may want to skip the nuts altogether.  Lil' Lamb picked his out and chucked them across the table.

Tropical Banana Bread


3 very ripe bananas
1/2 cup coconut sugar (white sugar will be fine if you can't find coconut sugar)
3 eggs
1 tsp vanilla
1 cup all purpose flour
3/4 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup canned coconut milk or 1/4 cup yogurt
14 cup pineapple juice
1/2 cup chopped macadamia nuts; toasted
3/4 cup coconut (unsweetened would make this a bit healthier)

In a large mixing bowl beat bananas and sugar until combined. Add the eggs one at a time and beat until incorporated.  Mix in vanilla.  In a medium bowl combine the dry ingredients and stir to combine.  Add half of the dry ingredients and the coconut milk (or yogurt) and mix until just incorporated.  Add remaining dry ingredients and the pineapple juice and mix until just combined.  Fold in macadamia nuts and 1/2 cup of coconut.  Pour into a greased loaf pan.  Sprinkle with remaining coconut.  Bake on center rack of oven preheated to 350 degrees for 50 to 60 minutes or until a toothpick inserted into center comes out clean.  Cool for 10-15 minutes and turn out onto a serving plater.  Cool until room temperature. Slice and serve.



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