Toasted Coconut and Macadamia Nut Banana Bread

Winter was the season of brown bananas in my kitchen.  A couple family members would put them on the weekly grocery list and then leave the last fruit or two from a bunch to mellow on the counter...so every couple of weeks, I'd be looking at brown bananas and humming a phrase from "You're a Mean One Mr. Grinch"...you know...greasy black peel...

I learned some time ago that once the brown begins, my banana eaters turn a blind eye and I freeze the offending fruit for use in smoothies and baked goods.  Brilliant!

A few weeks back, I discovered and have tweaked a recipe from Gourmet magazine (10/1991) for this tropical variation on classic banana bread and it is hands down my favorite banana bread recipe!
The original recipe calls for making 5 mini loafs...but I didn't have those so I made tried a standard loaf and some mini-muffins...perfect for lunches...and they were just right!!

Enjoy!
Toasted Coconut and Macadamia Nut Banana Bread
makes one standard loaf and 24 mini-muffins

Ingredients

2 cups unbleached wheat flour
1/2 cup almond or cashew flour
1 tsp. double acting baking powder
1/2 tsp. baking soda
1 tsp. salt

1 stick unsalted butter, softened to room temperature
1/4 cup coconut oil

3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 tsp. vanilla or rum extract

3 large eggs, separated
1/4 cup plain or vanilla Greek yogurt

3 large bananas, mashed
1 1/2 cups toasted coconut
1/2 cup macadamia nuts, chopped finely

Method

Preheat oven to 350 degrees.
Move rack to center of oven.
Butter and flour a loaf pan and place 24 mini cupcake wrappers in  mini-muffin pans.

Over a large sheet of waxed paper, sift together flour, salt, baking powder and soda.
Sprinkle in nut flour and mix well.
Set aside.
In a bowl, beat egg whites until soft peaks form and about triple in volume.
Set aside.
In the bowl of a mixer, cream together butter, coconut oil, sugar and flavoring, until the mixture is light and fluffy.
Beat in egg yolks one at a time until just incorporated.
Add in bananas and yogurt, mixing well.
Carefully lifting the wax paper, gradually funnel the dry ingredients into the batter.
Once the ingredients are mixed, removed the paddle from the mixer, and scrape down the sides of the bowl.
Stir in the nuts and coconut.
Gently fold in the egg whites, distributing thoroughly in the batter.
Scoop about 1 tablespoon batter into each of the muffin liners.
Place remaining batter into the prepared loaf pan.

Bake mini-muffins for 12-15 minutes, until firm and golden brown.
Cool on a wire rack for 5 minutes.
Transfer to a plate or pack in a freezer safe, airtight container.

Continue to bake the loaf another 25-30 minutes or until a tester comes out clean.
Remove the loaf and cool on a wire rack.

Breads freeze very well if wrapped in plastic and then parchment paper or foil.

Perfect for brunch, afternoon tea or late night snack...in a saute pan, toast the bread in a little bit of butter, over medium-high heat.  Remove to a plate; add a scoop of vanilla ice cream and drizzle with some rum!

Bon appetit!