Macadamia Banana Bread

Having recently come back from Hawaii I was in need of some Aloha at home.

My favorite banana bread recipes is from Martha Stewart. Always moist and it never lasts long. Using this recipe I added some Aloha.

Macadamia Banana Bread

For this recipe I used:

1/2 Cup of Unsalted Butter
1 Cup of Sugar
2 Large Eggs
3/4 Cup of All Purpose Flour
3/4 Cup of Whole Wheat Flour
1 Teaspoon of Salt
1/2 Cup of Sour Cream
1 Teaspoon of Vanilla Extract
1/2 Cup Shredded Coconut
1/2 Cup of Candied Pineapple
1/2 Cup of Macadamia Nuts

Macadamia Banana Bread – The Ingredients

I started by creaming the butter and sugar , with a hand mixer, until light and fluffy and then adding the eggs. Mix well!

Macadamia Banana Bread – Adding the Eggs to the Creamed Butter

I added the flours and and mixed them in until just mixed.

Macadamia Banana Bread – Adding the Flours
I added the sour cream, vanilla,  and bananas and mixed well.   
Macadamia Banana Bread – Adding the rest of the wet ingredients

 I finished the batter off by hand and then folded in the pineapple and coconut.

Macadamia Banana Bread – Adding the Pineapple & Coconut

After putting the batter in a 9″ x 5 ” glass loaf pan, I topped it with the macadamia nuts.

Macadamia Banana Bread – Ready for the Oven

I baked the Banana Bread for 1 hour and 20 minutes at 350˚.

This was one of those loaves that went to work and I don’t have a completion picture of. I did; however, get to taste the bread. It was pretty great!

Bakers Notes:

  • I would add another 1/2 teaspoon of Baking Soda – may give it a little more lightness with the added whole wheat flour
  • used salted or unsalted Macadamia Nuts both are great for this recipe
  • use the candied pineapple – fresh will leave wet holes in the finished bread
  • When ever you have that one left over banana that is too ripe, peel it and put it into a freezer bag and put it in the freezer. Thaw the frozen banana the night before you need it.
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