What a fascinating post! I just came upon it as I was about to make one of my favorite banana breads, Coconut and Macadamia Nut Banana Bread, a fabulous recipe from Ruth Reichl’s “The Gourmet Cookbook.” It’s a little long to reprint here, but it’s kind of a no-brainer to play up the tropical flavor of bananas by adding macadamia nuts and toasted coconut. I think a bit of chopped pineapple (dried, fresh or canned) and a drop of rum wouldn’t go amiss either! I’m also a huge fan of your “Baker’s Companion” recipe. I always make extra, bake in small loaves and vary my mix-ins, spices, flours and sugars. It’s never failed me.

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