Made with macadamia oil, this banana bread has a soft, moist texture with added crunch from chopped macadamias. Delicious warm from the oven, it’s just as good toasted or heated in a sandwich press over the next few days and served with butter.
Ingredients
- 260 g self-raising flour
- 165 g brown sugar
- 1 teaspoon cinnamon
- ¾ cup macadamias roughly chopped
- 3-4 large overripe bananas to make 1½ cups mashed banana
- 2 eggs lightly whisked
- 125 mls milk
- 100 mls macadamia oil
- 1 teaspoon vanilla essence
Instructions
- Preheat the oven to 180°C. Grease and line a 24 x 11 cm loaf tin. Sift the flour into a large bowl. Add the brown sugar, cinnamon and ¼ cup macadamias and stir to combine.
- Place the mashed bananas in a separate bowl and add the lightly whisked eggs, milk, macadamia oil and vanilla essence. Carefully stir to combine.
- Add the flour mixture to the banana mixture and carefully stir until combined. Do not over mix or the cake will be tough.
- Spoon the mixture into the prepared tin and gently smooth the top. Sprinkle evenly with the remaining macadamias and bake for 15 minutes. Working quickly, remove the tin from the oven or slide the oven rack out and cover loosely with a sheet of baking paper. Replace and cook a further 30 -40 minutes, or until a skewer inserted into the middle comes out clean.
- Allow to cool slightly before lifting out of the tin, slicing and serving while warm with butter. Store in an airtight container for 2-3 days.
Notes
Tip: Overripe bananas are the most ideal for any baking and also provide an extra sweetness to the bread.
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