Banana Macadamia Nut Bread Recipe - Allrecipes.com
Banana Macadamia Nut Bread Recipe
  • READY IN 3+ hrs

Banana Macadamia Nut Bread

Recipe by  

"Moist banana bread for the bread machine. All the flavor less of the work!"

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Ingredients Edit and Save

Original recipe makes 1 1/2 pound loaf Change Servings
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  • PREP

    5 mins
  • COOK

    3 hrs
  • READY IN

    3 hrs 5 mins

Directions

  1. Place ingredient in bread machine in order suggested by your manufacturer. Select sweet bread setting and light crust. Add macadamia nuts when indicated by your manufacturer.
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Reviews More Reviews

Most Helpful Positive Review
Nov 13, 2003

Lovely soft delicious bread. Works fine with walnuts on Rapid cycle. Husband loved it!

 
Most Helpful Critical Review
Mar 15, 2008

I used ripe bananas and slightly less banana than called for. I notice now that the recipe calls for mashed banana--presumably not ripe. The dough was runny. It rose over the top of the pan and oozed down the sides. I had to scrape it out to control the burning. In 13 years of using bread machines, this is the first time I have seen this. The bread tasted good and had a nice crust to it where it touched the pan. I used 2/3 cup of pecans instead of macadamia nuts. The pecans gave the bread a slightly characteristically bitter flavor.

 

15 Ratings

May 02, 2008

This came out great! I added 1/2 cup of sweetened coconut flakes and it was perfect. It was moist with a subtle banana flavor and just sweet enough. Next time I'll reduce the flour to 3 cups due to the bread rising too high.

 
May 28, 2004

I didn't really care for this recipe, I could hardly taste the banana.

 
May 14, 2008

It was OK, and nice light texture, but definitely won't do again. I was looking forward to using my macadamia nuts given to me by Australian visitors, but think this was a waste of them. Could not taste banana at all, and not suitable for sandwiches etc. Thanks for the suggestion though - willing to try most things!

 
Mar 04, 2007

This bread wasn't what I expected it to be. I was looking for a traditional banana bread. It was more like a regular loaf of bread. I guess it was the yeast. I should have known that. However, it tasted very good. It was moist and had a nice banana flavor. Just not what I was looking for.

 
Mar 29, 2010

I didn't care that much for it. couldn't taste the bananas at all and I used ripe bananas.looking for a recipe almost similar to the one you would buy in a store. I wouldn't make this one again.

 
Mar 16, 2011

I thought this was really good even though I kinda messed it up a bit. I used 2 very ripe bananas which, when mashed, measured out to be almost 1 cup. I cut back a bit on the water due to that. And I veganized it by subbing grapeseed oil for the butter and flaxseed/water for the egg (I didn't have any eggs so I figured what the heck). I also used an unprocessed cane sugar rather than white sugar and added 2 or 3 tablespoons of grapeseed flour for some of the bread flour. And I added a bit of vanilla paste to round our the flavor. I did have to add about 4 cups or so of flour. It smelled great when baking, and the finished product tastes great. Toasted with PB for breakfast...yummy!! Oh, and I did this by hand rathr than a bread machine...just threw everything into my KA stand mixer.

 

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Nutrition

  • Calories
  • 224 kcal
  • 11%
  • Carbohydrates
  • 34.4 g
  • 11%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 7.3 g
  • 11%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 275 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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