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.

Chocolate Macadamia Nut Pie

The second recipe I made for Sunday Cafe & Kuchen was a Chocolate Macadamia Nut Pie from a book called The Hali’imaile General Store Cookbook.I bought this cookbook when we were on the Island of Maui a few years ago. We had somehow heard about the Hali’imaile General Store. We sought out the restaurant and had, to this day, one of our top 10 meals ever! We had to buy the cook book.

Chocolate Macadamia Nut Pie – on the Bottom Right
Chocolate Macadamia Nut Pie

For this recipe I used:

For the pie crust:
3/4 Cup Unsalted Butter
1/2 Cup plus 1 Teaspoon of Sugar
1 Egg Yolk
2 Tablespoons plus 1 1/2 Teaspoons of Heavy Cream
1/2 Teaspoon of Vanilla Extract
2 Cups of Cake Flour
1/4 Cup Cocoa Powder
1/4 Teaspoon of Salt

For the filling:
4 Tablespoons of Unsalted Butter
2 Ounces of Semi Sweet Chocolate
5 Eggs
1 Cup of Sugar
1 1/2 Cups of Dark Corn Syrup
1 Teaspoon of Vanilla Extract
2 1/2 Cups of Halved Macadamia Nuts

How it went:

I gathered all of the pie crust ingredients together so thing would go quickly.

Chocolate Macadamia Nut Pie – The Ingredients

I sifted the flour, cocoa and the salt together. Mainly to get rid of the lumps in the cocoa.

Chocolate Macadamia Nut Pie – Sifted Flour & Cocoa

Next I mixed the butter and sugar together until it was well mixed.

Chocolate Macadamia Nut Pie – Butter & Sugar

I added the egg and the vanilla and mixed well again.

Chocolate Macadamia Nut Pie – Creamed Butter, Sugar, Egg & Vanilla

Adding the flour mixture end mixing until just mixed.

Chocolate Macadamia Nut Pie – Adding the the Flour Mixture
Chocolate Macadamia Nut Pie – Mixed Pie Dough

I turned the pie dough mixture onto the counter and brought it together and wrapped and refrigerated it for at least an hour.

Chocolate Macadamia Nut Pie – Ready for the Fridge

After about an hour in the fridge it was time to line the 10″ tart pan.

Chocolate Macadamia Nut Pie – 10″ Tart Pan – Removable bottom

I floured the counter and the dough and rolled it out to fit the 10″ tart pan.

Chocolate Macadamia Nut Pie – Pie Dough Ready to Roll Out
Chocolate Macadamia Nut Pie – Rolling out the Pie Dough
Chocolate Macadamia Nut Pie – Rolled out Pie Dough

I moved the dough to the pan and trimmed the excess off.

Chocolate Macadamia Nut Pie – Pie Shell Fitted and Ready for the Oven

The it was time to bake the shell in the oven @ 350˚ for 15 minutes. It may need longer to fully bake. The crust should be dry with a matte finish.

Chocolate Macadamia Nut Pie – Tart Shell Baked

Now for the easy part. The filling. In a large bowl I added the eggs, sugar, corn syrup, vanilla extract.

Chocolate Macadamia Nut Pie – Filling Ingredients

In a small sauce pan I melted the butter and chocolate together until just melted.

Chocolate Macadamia Nut Pie – Melting the Butter and Chocolate

I added the warm chocolate mixture to the egg mixture and whisked until well combined.

Chocolate Macadamia Nut Pie – Mixed Egg & Chocolate Mixtures

Then I added the macadamia nuts.

Chocolate Macadamia Nut Pie – Adding the Macadamia Nuts

I carefully added the filling mixture into the tart pan and the put the pan into the same 350˚ oven for an hour and 20 minutes.

Chocolate Macadamia Nut Pie – Ready for the Oven

My filling cracked because if how I moved the hot pan. I accidentally pushed up on the bottom of the pan. I let it thoroughly cool.

Chocolate Macadamia Nut Pie – Cooling on the Rack

Cooks notes:

  • ensure the rolled out pie dough is 1/4 of an inch thick. The crust will be soggy otherwise.
  • make sure the crust is fully baked. The crust will be soggy otherwise.
  • the recipe called for macadamia halves. I am going to assume the recipe also called for unsalted macadamia nuts. Following these, this pie turns out to be very expensive. I have made this pie several times with dry roasted salted whole macadamia nuts. The salt dissolves in the sugar and is, in my opinion, unnoticeable.

Macadamia Nut Tart – Christmas Party Dessert

Christmas Party 2010

The choices for dessert for a dinner party are wide and varied. Choices for dessert for a 7th annual party with a group of friends poses great anxiety.

This year we chose a Chocolate Macadamia Nut Tart. While the idea was my own the recipe adapted.

For this recipe the following was used:

2 1/4 cups of Flour
1 cup plus 4 1/2 teaspoons of Sugar
1/2 teaspoon of Salt
1 1/4 cups of Butter
1 Egg Yolk
2 Large Eggs
1 tablespoon Bourbon
6 oz. Chocolate
10 oz. Macadamia Nuts

Turned out looking great!

Macadamia Nut Tart

More after the jump……

The Shell
Batter
Filling the shell
I love Hawaii!
Macadamia Nut Tart

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