Macadamia Nut Pineapple Banana Bread

As Christmas is a week from today, I thought I would devote one more post to the holiday season. I got in a lot of baking this weekend including my holiday breads (gingerbread and macadamia nut pineapple banana bread which was from a cookbook I had picked up while in Maui) and more cookies. But first I wanted to share with you some of my most beloved holiday decorations:

One of my favorite ornaments-from St. Paul’s Cathedral in London
I love Winnie especially when he’s baking holiday cookies with friends
An ornament we picked up at Disneyland Paris
It’s a very Disney oriented household in case you couldn’t tell by now
Perhaps my favorite decoration-it’s a children’s toy from the 1920s that originally belonged to my great-uncle. I was the lucky grandchild to win it.
 Some of the sugar cookies that I made and decorated

Macadamia Nut Pineapple Banana Bread

(The recipe obviously calls for macadamia nuts but since they are so expensive anywhere but Hawaii and I stupidly didn’t buy any when I was there, I used Brazil nuts as a substitute which was generally the recommended substitute nut.)

1 2/3 c flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tbsp. salt
dash, ground cinnamon
 1 1/2 sticks butter, softened
1 c. sugar
2 eggs
1 cup bananas (about 3 bananas mashed; it’s best to use overripe bananas)
1/2 c. buttermilk, or sour milk (combine 1/2 c. milk with 1 Tbsp. lemon juice)
1/2 c. chopped nuts
1/2 c. dried coconut
1/2 c. canned crushed pineapple, drained
1 tsp. vanilla extract
Honey for brushing

Sift first 5 ingredients into a large bowl. In a separate bowl, beat butter until fluffy, gradually add sugar and beat 1 minute more. Add eggs 1 at a time, beating well. Add bananas and beat 30 seconds more. Alternately add in milk and flour mixtures, starting and ending with flour. Coat nuts with a little flour to keep them from settling to bottom of cake. Fold nuts, coconut, and pineapple into flour mixture until well blended. Fold in vanilla, mixing well. Pour into a greased pan (you can sprinkle additional nuts on top of batter before baking if you wish). Bake at 350 degrees as follows: For 4 miniature loaf pans, bake 45 minutes. For 2 8 1/2-by-5-inch loaf pans, bake 50-60 minutes. Check for doneness with a toothpick. Loaves should appear golden brown on outside. After cooling for 3 minutes, remove from pan. (Do not cool longer than 3 minutes or cake may stick to pan.) Brush tops lightly with honey. 

(Recipe courtesy of 101 Great Desserts from favorite restaurants)

Happy Holidays!

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1 Comment

  • Reply
    Food travels-Hawai’i | My great WordPress blog
    May 4, 2014 at 1:23 am

    […] cookbook 101 Great Desserts from Favorite Restaurants when in Hawaii and with the exception of a bread I baked over the holidays, I hadn’t made anything from it since. I did discover that while […]

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