Big Island Banana Macadamia Nut Bread

I was recently visiting a close friend who lives on a macadamia nut farm in Hawaii. It’s a gorgeous place with sweeping views of lush green terrain and the deep blue Pacific. Each morning I enjoyed fresh papaya and pineapple with a nice piece of freshly baked banana bread. Now that I’m home, I thought I would a capture a little of that island flavor by adding some coconut and macadamia nuts to my banana bread. If you don’t have unsalted macadamia nuts, feel free to substitute pecans or walnuts.

Download Big Island Banana Macadamia Nut Bread

½ cup flaked, sweetened coconut

1 cup chopped unsalterd macadamia nuts (plus 3-4 extra for garnish)

2 cups unbleached all-purpose flour

¾ cup granulated sugar

¾ teaspoon baking soda

½ teaspoon table salt

3 very ripe bananas, soft with dark peel, mashed well (about 1 1/2 cups)

¼ cup plain whole fat yogurt

2 large eggs, beaten lightly

6 tablespoons unsalted butter, melted and cooled

1 teaspoon vanilla extract

1. Adjust oven rack to middle position and heat oven to 350 degrees. Toast coconut and macadamia nuts on small cookie sheet, stirring every 2 minutes, until light golden brown, about 6 minutes. Remove and set aside to cool. When cool, transfer to a mini-cuisinart and pulse 2-4 times (to a medium grind); set aside. (You can skip this step, but I prefer the texture it creates)

2. Readjust oven rack to lower middle position. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Combine flour, sugar, soda and salt in a large bowl. Stir in coconut-macadamia nut mixture; set aside.

3. Mix mashed bananas, yogurt, eggs, butter, and vanilla in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan, sprinkle center of bread batter with 3-4 coarsley chopped macadamia nuts; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55-65 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.

Comments

[Lora]

This is fantastic. I love the flavor combo.

[Savorique]

Very nice recipe and the first photo makes me salivating.
I guess one could use almond flour instead of wheat flour to make it gluten free...?

[Gold Party]

Looks absolutely delicious! Nice combination of Hawaiian flavors but still subtle. I'm going to host a gold party with a Luau theme and I think I'll have to add this to my menu. :)

[SC Organic Farm]

I imagined I would a take a little of that region taste by including some avocado