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PREPARATION
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1.
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Preheat oven to 350 degrees F.
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2.
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Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan or line with parchment paper; set aside.
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3.
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In a large bowl stir together all-purpose flour, whole wheat flour, baking powder, pumpkin pie spice, baking soda, and salt.
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4.
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Make a well in the center of the flour mixture; set aside.
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5.
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In a medium bowl combine mashed bananas, brown sugar, coconut milk, egg, and oil.
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6.
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Add banana mixture all at once to flour mixture; stir just until moistened (batter should be lumpy).
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7.
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Spoon batter into prepared loaf pan.
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8.
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Sprinkle with macadamia nuts and coconut.
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9.
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Bake for 45 to 50 minutes or until a toothpick inserted near center comes out clean, covering loaf loosely with foil for the last 20 minutes of baking to prevent overbrowning.
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10.
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Cool in pan on a wire rack for 10 minutes.
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11.
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Remove from pan.
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12.
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Cool completely on wire rack.
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13.
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Wrap and store overnight before slicing.
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14.
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Makes 12 (1 slice each) servings.
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