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

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.