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Lawrence D. Smith

Easy Macadamia Nut Banana Bread

A moist, lightly sweet banana bread enriched with melted salted butter, vanilla, cinnamon, and chopped macadamia nuts.
This easy one-loaf bake comes together quickly and delivers a tender crumb with plenty of nutty texture.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 1 loaf
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup granulated sugar
  • ⅓ cup salted butter melted
  • 3 medium ripe bananas mashed
  • 1 teaspoon vanilla extract
  • 2 large eggs
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon ground cinnamon
Add-In
  • ¾ cup macadamia nuts chopped

Equipment

  • 1 loaf pan
  • Parchment paper
  • Stand mixer with mixing bowl
  • Separate mixing bowl
  • Mixing spoon or spatula
  • Measuring cups and measuring spoons
  • Toothpick for testing doneness

Method
 

  1. Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper, then set the prepared pan aside.
  2. Cream the Sugar and Butter: In the bowl of a stand mixer, combine the granulated sugar and melted salted butter. Beat until the mixture is light and fluffy.
  3. Add the Wet Ingredients: Add the mashed bananas, vanilla extract, and eggs to the butter mixture. Mix until everything is fully combined.
  4. Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and ground cinnamon until evenly mixed.
  5. Make the Batter: Gradually add the dry mixture to the wet ingredients, mixing until the ingredients are fully incorporated. Avoid mixing beyond this point.
  6. Fold in the Macadamias: Add the chopped macadamia nuts and gently fold them through the batter until evenly distributed.
  7. Fill the Loaf Pan: Pour the finished batter into the parchment-lined loaf pan and spread it evenly.
  8. Bake the Banana Bread: Place the pan in the preheated 350°F (175°C) oven and bake for 55–65 minutes, or until a toothpick inserted into the loaf comes out clean.
  9. Cool Before Slicing: Allow the banana bread to cool completely in the pan before removing and cutting it into slices.

Notes

  • Use ripe bananas for the best banana flavor and the moist texture intended for this loaf.
  • Mash the 3 medium bananas before beginning so they are ready to add with the other wet ingredients.
  • The butter should be melted before combining it with the sugar.
  • Mix the dry ingredients separately before adding them to the wet mixture so the baking soda, baking powder, and cinnamon are distributed evenly.
  • Add the flour mixture gradually and mix only until it is fully incorporated.
  • Fold the ¾ cup chopped macadamia nuts into the finished batter so their texture remains noticeable throughout the loaf.
  • Bake at 350°F (175°C) for 55–65 minutes. The most reliable doneness check from the original recipe is a toothpick inserted into the loaf coming out clean.
  • Let the bread cool completely in the pan before slicing for cleaner, more manageable slices.