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
I added the sour cream, vanilla,  and bananas and mixed well.
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.

Ina’s Old-Fashioned Banana Cake

I made this on a busy Sunday. We had friends over for dinner the night before and we were having another over for dinner on the Sunday.I chose not to recycle the Coconut Cream Pie from the night before so I needed to make something new.

One of my kitchen new year’s resolutions was to be mindful and use our vast collection of cookbooks.

I had not used Barefoot Contessa – How Easy Was That? Simple high flavour recipes. This was the aim Sunday.

I had a bunch of bananas just ripened so I made the Banana cake with Cream Cheese Frosting with a couple of tweaks. I decided to make 2 cakes – one for dinner and one to send off to work!

Banana Cake

For this recipe I used:

6 Ripe Bananas


Old Fashioned Banana Cake with Cream Cheese Frosting
6 Ripe Bananas
1  1/2 Cups of Whey Low Granular (Sugar Substitute)
1 Cup of Whey Low Gold (Sugar Substitute)
1 Cup of Vegetable Oil
5 Large Eggs
1 Cup of Sour Cream
2 Teaspoons of Vanilla Extract
Grated Zest of 3 Small Mandarin Oranges
2 Teaspoons of Baking Soda
1/2 Teaspoon of Salt
1 Cup of Chopped Toasted Pecans

12 Ounces of Light Cream Cheese
12 Ounces of Butter
2 Teaspoon of Vanilla Extract
Juice of 1 Mandarin Orange
5 Cups of Icing Sugar
Segments from 2 Mandarin Oranges

Banana Cake – Ingredients

I started by zesting the mandarins using a micro -plane.

Banana Cake – Zesting Mandarins

In my mixer I mixed the Bananas and sugars until well mixed.

Banana Cake – Bananas and Sugars

Next I added the rest of the wet ingredients (oil, eggs, sour cream, vanilla, and mandarin zest) and mixed it all until smooth.

Banana Cake – Mixing in the Wet Ingredients

Taking the bowl off the mixer I placed a sifter over the top of the bowl and added the flour, the baking soda, and the salt. I  shook the sifter over the banana mixture then put the bowl back on the mixer and combined everything until just mixed.

Banana Cake – Sifting Dry Ingredients
Banana Cake – Ready to Mix

After every thing was just combined I took the bowl off the mixer and finished mixing by hand with a big spatula. I added the pecans and mixed them in by hand as well.

Banana Cake – Finishing By Hand
Banana Cake – Adding the Pecans

It was time for the oven. I divided the mixture between 2 floured 9″ pans and put them in a 350˚ oven for 45 minutes. This recipe cooked quickly because of the Whey Low Sugar substitutes.

After the cakes were out of the oven and cooling I mixed up the cream cheese frosting.

I added the cream cheese and butter, both room temperature, to the mixer and mixed it on medium for 5 minutes. Be sure to mix all of the cream cheese lumps out.

Banana Cake – Cream Cheese Frosting

Once the butter and cream cheese were mixed I added the icing sugar, vanilla, mandarin juice and mixed everything for another 5 minutes on medium.

Banana Cake – Finished Cream Cheese Frosting

Once the cakes had cooled, at least an hour, I frosted one cake with 1/2 of the cream cheese frosting and place the mandarin segments on top. Then it was off to the fridge until desert  time.

Banana Cake – Finished!

For the second cake that was going off to work, I split the cake in half then spread the rest of the frosting of the bottom layer and put the second layer on top. The cream cheese frosting in the middle made it easier for work consumption!

Bakers Notes:

  • very easy recipe
  • 1 recipe of the cake makes a big cake. Great for a crowd. Serves 16 easily.
  • 1 recipe of the frosting makes a lot! Make 1/2 or 3/4 of a recipe.
  • replace mandarins with any citrus to change it up!
  • this stays moist and very good in the fridge for a week
  • June 2020 – just a note on Micro Planers – my experience is try to ignore the handled versions. Replace every 2 – 3 years – more often if you use it a lot

Sunday Tea and Banana Macadamia Loaf

Every once in a while I have tea with a great friend. My challenge is to find something to make that is vegetarian (dairy but not egg free). This can be a bit of a challenge as I have not been posed this challenge in my beginning baking years.

I found this recipe on the net and deemed it worthy. It yielded 1 loaf plus 5 small silicon muffin mold size muffins.

For this recipe I used:
4 Large Ripe Bananas
1Cup of Sugar
1/2 Cup of Applesauce
1 teaspoon Vanilla Extract
2 Large Eggs
1 teaspoon Baking Soda
1 Tablespoon Baking Powder
1/2 teaspoon of Salt
1 Cup of All Purpose Flour
1 Cup of 100% Whole Wheat Flour
1 Cup coarsely chopped Macadamia Nuts

It turned out well , I do prefer a dairy version that I make, and I would recommend this vegetarian option.

It was good!

Mash the bananas and let set for 15 minutes with sugar and vanilla.
Yum…Macadamias
Cooled, ready & cut.

Proudly powered by WordPress | Theme: Baskerville 2 by Anders Noren.

Up ↑