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|
|Macadamia Banana Bread – Adding the rest of the wet ingredients|
|Macadamia Banana Bread – Adding the Pineapple & Coconut|
|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!
- 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.