Macadamia Nut Banana Bread

March 8, 2009.   7 Comments.   Categories Banana and Nut Breads, Desserts.  

Macadamia Nut Banana Bread

What is better than homemade banana bread?  The whole house smells fantastic as it’s baking and it’s one of the most simple things to make.  This recipe is very basic.  I just modified a little of this… and a little of that… and received rave reviews from my husband and 4 year old son, Wyatt.  To me macadamia nuts compliment the tropical origins of bananas more than walnuts.

If your bananas don’t seem ripe enough… place in the oven on 350 for 15 minutes prior to mixing the ingredients.  This will simulate the sun and allow all of the sugars to be released.  This is what makes banana bread great…. truly ripe bananas with black peels.  This trick does not work with green bananas… they must be very yellow or very ripe but not fully black on the peel.

Ingredients:

2 cups all-purpose flour

3/4 cup sugar (I use organic cane sugar)

3/4 teaspoon baking soda

1/2 teaspoon Kosher salt

1/2 teaspoon cinnamon

5 very ripe bananas – mashed well

1 stick unsalted butter – melted and cooled

2 large eggs

1/2 cup whole organic yogurt

1 teaspoon vanilla extract

3/4 cups macadamia nuts, toasted and chopped

Confectioner’s sugar – light dusting before serving.

1. Adjust the oven rack to the lower middle position and preheat the oven to 350 degrees.

2. Grease with butter an 8.5 by 4.5 inch loaf pan

3. Whisk flour, sugar, baking soda, salt and cinnamon together in a large bowl.

4.  In a mixer using the wire attachment whip 2 mashed bananas, melted butter, eggs, yogurt and vanilla.  Mix well.. you want a fluffy and creamy banana mixture.

5.  In a separate small bowl, mash the remaining 3 bananas so they still have some chunky texture.  Then blend together with banana mixture in blender.

1. Slowly fold the whole banana mixture in with the flour until it is combined.. but don’t over mix.  Fold in the macadamia nuts.

7.  Using a rubber spatula, pour the batter into the buttered loaf pan and smooth the edges and top.

8.  Bake until golden brown – approximately 55 minutes.  Rotate every 15 minutes to ensure all sides are baked evenly.  When you do this be delicate so you don’t upset the rising bread

9.  Remove and let cool in the pan for 10 minutes.  Then place on rack and cool with a cloth towel over the bread for another 30 minutes before serving.

10.  To serve, cut into slices and lightly dust with confectioner’s sugar – serve!