Ingredients
2 1/4 cup all-purpose flour
3/4 tsp double-acting baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 1/2 tsp vanilla
3 large eggs
1 tbsp freshly grated lemon zest
1 1/3 cup mashed ripe banana (about 3 large)
3 tbsp sour cream
3/4 cup chopped macadamia nuts
1 cup sweetened flaked coconut, toasted l, ightly and coole
Directions
Into a bowl sift together the flour, the baking powder, the baking
soda, and the salt. In a large bowl with an electric mixer cream the
butter with the sugars, beat in the vanilla, the eggs, 1 at a time,
the zest, the banana, and the sour cream. Add the flour mixture, beat
the batter until it is just combined, and stir in the macadamia nuts
and the coconut. Divide the batter among 5 buttered and floured loaf
pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the
middle of a preheated 350°F. oven for 35 to 40 minutes, or until a
tester comes out clean. Remove the breads from the pans and let them
cool, right sides up, on a rack. The breads keep, wrapped well in
plastic wrap and foil, chilled for 1 week or frozen for 1 month.
Makes 5 small loaves
Gourmet December 1990
Posted to MM-Recipes Digest V3 #2.TXT
Servings: 5 loaves
Coconut & Macadamia Nut Banana Breads *Jb Recipe brought to you by Recipe Ideas
Categories: Banana; Bread; Breads; Fruit; Nut
The History of Recipes
It is possible to follow the history of meal recipes far back into ancient history, in fact as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. Having said that, sadly, these early records were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe discovered so far, according to academics are a few stone tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. Later on, in The time of the romans around 25BC a roman called Apicius created a collection of documents showing how to cook the recipes enjoyed by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into starters, main course and dessert, something we still use today. Aspicius describes how the Roman chefs made use of a good variety of aromatic flavours, including a few that will be familiar to modern cooks such as bay, mint and asafoetida. Later, there were a couple of books published in the 1300s - a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the indian curry that is served today, but instead accounts of the types of meals prepared by the cooks of the rich and wealthy people of that period. Later, in the fifteenth century, people returning from the crusades brought us many foods and spices from Arab cuisine, including spices like basil and rosemary. These new foods and tastes caused an explosion in recipe books, the majority of which are kept safe in private cookery archives. By the advent of the 20th century, cookery books were in high demand, as a result of higher levels of literacy, people having increased leisure time and disposable income. The revolution that is television gave us cooking programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Coconut & Macadamia Nut Banana Breads _Jb recipe.
