It’s been so long since I published any recipes.  I have to say, I haven’t tried any new recipes as well for a while.  It’s been hectic with a new job and then a lay-off, looking for a job etc.  Finally I thought, I have to get back on my normal life and start cooking and baking.  But I didn’t want to make anything complicated and came up with this banana bread.  I found this recipe in the “Better Homes & Gardens” website and modified a little bit.

Ingredients:

• 1 cup all-purpose flour
• ½ cup whole wheat flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon pumpkin pie spice
• 1 cup mashed banana (2-3 bananas)
• ½ cup brown sugar
• 1/3 cup lite coconut milk
• 1 egg
• 2 tablespoons cooking oil
• ½ cup macadamia nuts
• 2 tablespoons shredded coconut

Method:

• Preheat oven to 350F. line a 9×5 loaf pan with lightly greased parchment paper.
• Chop ¼ macadamia nuts into fine pieces and chop the other half roughly into big pieces.
• In a large bowl sift together flours. Mix in baking powder, baking soda, salt and pumpkin pie spice.  Set aside
• In a separate bowl lightly beat the egg. Add coconut milk, sugar, cooking oil and mix well.  Fold in mashed bananas in incorporate it well into the coconut milk mixture
• Slowly fold the banana mixture into the flour mixture and mix until just combined.
• Add dried ingredients in to the banana mixture and mix well.  Do not over mix
• Add ¼ cup of roughly chopped macadamia nuts and mix
• Pour batter into the prepared pan. Sprinkle with the coconut and reserved almond and bake for about 50 minutes.
• Half way through baking, cover the top of bread with an aluminum foil to avoid any browning of coconut and macadamia nuts.
• Cool on wire rack until it becomes room temperature.