Banana & Macadamia Bread
"From our week day newspaper The West Australian. Times are estimated."
Categories: Breads, Breakfast, Nuts/Seeds, Macadamia Nut, Fruit, Banana, Easy/Beginner Cooking, Baby Shower, Birthday, Brunch, Entertaining, Game/Sports Day, Ladies Luncheon, Picnic, Oven Bake, Vegetarian, Make it from scratch, Quick Breads, Kosher Dairy more
Recipe: #28256 September 30, 2017
- Serving Size: 1 (89.1 g)
- Calories 315.8
- Total Fat - 19.3 g
- Saturated Fat - 8.1 g
- Cholesterol - 68.5 mg
- Sodium - 53 mg
- Total Carbohydrate - 34.4 g
- Dietary Fiber - 3.3 g
- Sugars - 18.3 g
- Protein - 4.9 g
- Calcium - 23.6 mg
- Iron - 1.2 mg
- Vitamin C - 2 mg
- Thiamin - 0.2 mg
Preheat oven to 180C/160C fan forced.
Grease and line a 21cm x 11cm (base measurement) loaf pan with baking paper.
Roughly chop macadamias, reserving 1/4 cup for the top of the cake.
Sift flour into a bowl and add the chopped macadamias, sugar, banana, egg and melted butter and stir until well combined.
Spoon mixture into loaf pan, level surface and sprinkle top with the reserved macadamias and bake for 45 minutes or until a skewer inserted at the centre comes our clean.
Stand in the pan for 10 minutes and then turn out onto a wire rack to cool.
Serve with butter to spread onto the slice.
Tips & Variations
No special items needed.