Recipe by Barbara
"Moist banana bread for the bread machine. All the flavor less of the work!"
Watch video tips and tricks
warm water (110 degrees F/45 degrees C)
3 1/4 cups
1 1/4 teaspoons
2 3/4 teaspoons
active dry yeast
chopped macadamia nuts
Lovely soft delicious bread. Works fine with walnuts on Rapid cycle. Husband loved it!
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.
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.
I didn't really care for this recipe, I could hardly taste the banana.
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!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Macadamia Nut Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 224
** Calories from Fat: 65
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
This banana bread is flavorful, moist, and addictive.
This rich, hearty loaf is great for breakfast or snacks.
See how to bake individual mini-loaves of banana bread in canning jars.