Banana-Macadamia Nut Bread
Moist banana bread accented with coconut and macadamia nuts
Equipment
- 1 standing mixer
Ingredients
- ½ c. unsalted butter, room temperature
- ¾ c. granulated sugar
- ½ c. brown sugar
- 1 lb. overripe bananas, peeled and mashed
- 2 t. baking powder
- 2 t. baking soda
- 3⅓ c. all-purpose flour
- 2 eggs
- ⅓ c. water
- ½ c. chopped macadamia nuts (reserve 2 T. for the topping)
- ¼ c. raisins (optional)
- ¼ c. shredded coconut
Instructions
- Preheat the oven to 350° F.
- Grease and flour a 9" round cake pan or loaf pan.
- Sift the baking powder and baking soda into the flour and set aside.
- In the bowl of an electric mixer, cream together the butter and sugars until smooth.
- Add the bananas and beat for 1 min.
- Stir the flour mixture into the banana-butter mixture.
- Add the eggs and water and beat for 1 min.
- Stir in the nuts, and the raisins and coconut, if using.
- Pour the batter into the prepared pan and sprinkle with the reservd nuts.
- Bake on the middle rack of the oven for 35-45 mins. or until a toothpick insert in the middle comes out clean.
- Remove from the oven and let cool on a wire rack.
Notes
I always add the coconut but never the raisins. And I also always add 1 t. vanilla extract. Also, instead of sprinkling chopped macadamia nuts on top (because I always forget and put them in the batter), I simply arrange some whole macadamia nuts on top, and I sprinkle the whole top with demerara or turbinado sugar for a crackly sweet top.