"Moist, fluffy and flavorful banana bread with macadamia nuts." — dad_can_cook
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butter, at room temperature
eggs, at room temperature
2 1/2 cups
pureed ripe bananas
1 1/4 teaspoons
coarsely chopped macadamia nuts
Ok, I'll admit it - as the first reviewer of this recipe I was skeptical because of its large amount of bananas and small amount of sugar. I also admit I was swayed to try it anyway because of the submitter's identifying himself as "professional." I figured he must know what he's doing! But so do I, and I knew I'd be a tough sell because my favorite banana bread on the planet is one I've made for over 40 years. Well, the verdict is in - I'm sold - dad_can_cook makes a darn good banana bread! His description is right on. I found it incredibly moist, chock full of banana flavor, light, not nearly as dense as most, and not overly sweet. I had some leftover toasted pecans, so sprinkled some of those over the top rather than the macadamias. Other than that, I followed the recipe as directed and would do so again. I did find, however, that the baking time was a little off. I removed mine from the oven at just 58 minutes and wished I would have set it for 55. Not a dealbreaker though, just watch the baking time carefully. While this won't take the place of my favorite banana bread, it is a great contender. Be sure to have about five, good-sized bananas on hand for this one!
Although the banana bread seemed to be enjoyed at a morning meeting at my home, I didn't find it to be a recipe out of the ordinary or one that I would make again---just OK.
OMGosh! I am so picky when it comes to banana bread and have searched high and low with so many different recipes to find one that I like. Well let me tell you, the search is over! This bread is awesome! It tastes so much like bananas and its so moist and flavorful, its amazing! I will admit I did use half whole wheat flour for just a tad more fiber, and a tad bit more mashed bananas. SOOOOOOOOOO good! This is my go to recipe from now on. I will not be using any other!
This is GREAT! I did add a 1/4 tsp. of nutmeg to the batter but other than that I made no changes. The macadamia nuts were a wonderful contrast to the banana flavor. My kids and I demolished a whole loaf for breakfast this morning! YUM!
I was very pleased with the way that this Banana Bread turned out! The only changes that I made to the recipe were to cut the caloric and fat content. I substituted Splenda for Sugar, 1/4 cup of Apple Sauce and ¼ cup of butter instead of the full 1/2 cup of butter, and unsalted Cashews in place of the Macadamia Nuts. I found that the loaf was perfectly cooked after 55 minutes. Thanks again for a great recipe! Finally, a Banana Bread recipe that was not excessively sweet or dense!
I loved this recipe so much that I joined allrecipes just to review it! I followed the directions for the most part except I added 1 tsp. vanilla, 1 tsp. cinnamon, 1 cup chopped walnuts (instead of macadamia) and 1 cup chocolate chips. It came out moist and full of banana flavor Another tip: about 10 minutes before removing from oven, brush the top of the loaf with a mix of 1 tsp brown sugar dissolved in 3 tsp of water. It adds a delicious crunch! *I cooked for a total of 50 minutes = perfect
I didn't use the nuts since I didn't have any, and substituted chocolate chips instead. Baked it in a rectangular baking dish. Tasted great!
It's time to throw away all of my other banana bread recipes, I've now found the perfect one! Its moist, dense in flavor but not in texture, it's simply put, delicious. Strong in banana flavor, a real winner. I follwed the recipe exactly and will make again, and again, and again.
* Percent Daily Values are based on a 2,000 calorie diet.
Bangin' Banana Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 118
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