We used the wonderful All Clad Copper Core wok today to make Thai Chicken with Basil and Rice with Pickled Cukes and Radishes and it was a great meal.
But the star was the Banana-Nut-Coconut Bread that came out of the oven as I was wrapping up the broadcast.
It was too warm to cut before I shut down the show, but I just had a piece and let me tell you, it was incredible! I usually add chocolate chips, but I didn’t have any in the house, so we did without and wow, there was just no need for them.
There was enough sweetness in the bread without the added punch of chocolate. On another day when we are being beaten over the head with depressing news of what’s happening in the banking sector and the financial markets in between the commercials telling us how strong and wonderful our banks are and with messages from the Presidential candidates with news that they are there for us, going to help right this ship that’s sinking like the Titanic.
This bread came out dense and moist and full of flavor. I can’t wait for breakfast! 🙂
I am wondering, with everything going on in our world, and with the upcoming election, why are the directories in the various JTV categories filled with nothing more than young women and kids? Not a single political or financial channel. Just askin’
You asked — here is the recipe for the dessert. It’s a Gourmet recipe from 1990
2 1/2 cups all-purpose flour
3/4 teaspoon double-acting baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons vanilla
3 large eggs
1 tablespoon freshly grated lemon zest
1 1/3 cups mashed ripe banana (about 3 large)
3 tablespoons sour cream
3/4 cup chopped macadamia nuts
1 cup sweetened flaked coconut, toasted lightly and cooled
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 until the mixture is light and fluffy and beat in the vanilla, the eggs, 1 at at 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 well-buttered and floured 5 3/4- by 3 1/4-inch loaf pans 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.