Macadamia nut banana bread recipe

Everybody knows when the bananas in the fruit bowl start to get a bit too brown that it is time to bake banana bread. You can use any kind of nut to make this bread, but the macadamia nuts that the recipe calls for give the banana bread an especially rich and tropical flair. Macadamia nuts are slightly soft and possess a rich, almost buttery flavor. Most people really love macadamia nuts, but they tend to be pricey.

Recipe ingredients:

2-1/4 cups all purpose flour

1 Tablespoon plus 1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup firmly packed brown sugar

1/4 cup sugar

1-1/2 teaspoons cinnamon

1-1/4 cups mashed ripe banana (about 2 bananas)

1/3 cup milk

3 Tablespoons vegetable oil

1 egg

1 teaspoon white vinegar

1 cup macadamia nuts, chopped (or substitute with walnuts, almonds or pecans)

This banana bread recipe yields one loaf. To begin, grease one loaf pan and turn your oven on for 350 degrees F. Next, stir together in a large bowl the flour, baking powder, salt, brown sugar, sugar, and cinnamon. In another bowl whisk together the mashed banana, milk, oil, egg, and vinegar. Once the wet ingredients are well blended, you can add them to the dry ingredients. Make a well in the center of the dry ingredients and pour in the banana mixture. Stir the batter until just moistened. Do not beat or overwork the batter. Then gently stir in the chopped nuts.

Pour the batter into the loaf pan and bake for 1 hour or until a wooden toothpick comes out clean from the center of the bread. Allow the banana bread to cool in the pan for 10 minutes and then you can remove it from the pan. Continue to let it cool on a rack. This banana bread will keep at room temperature for up to four days. You can also freeze the loaf for consumption later.

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