AuthorSteve Nubie
This is a wonderfully sweet bread with a great banana flavor and the added note of Macadamia nuts and a topping of sliced almonds. It can be made from start to finish in the bread machine and is great as a breakfast treat, a dessert and with coffee or tea.
I actually grind the Macadamia nuts into a flour rather than using them whole. Macadamia nuts are quite large and are a bit of a surprise when you suddenly bite into a whole one. I also like sliced almonds on top to add to the nuttiness and the overall texture of the bread.
As usual, very ripe bananas are best with this banana bread recipe like all others. The banana I used was almost black and the banana itself was very soft and flavorful.
Place all of the ingredients into the bread pan in the order indicated in the ingredients section. Select the basic white bread setting.
After the rising cycle, brush the top with the egg yolk/water mixture and top with sliced almonds before the baking cycle begins.
When done, let the loaf rest in the pan for 10-minutes and then remove from the pan and let rest on a wire rack for 5 minutes. Slice and serve.
Ingredients
Directions
Place all of the ingredients into the bread pan in the order indicated in the ingredients section. Select the basic white bread setting.
After the rising cycle, brush the top with the egg yolk/water mixture and top with sliced almonds before the baking cycle begins.
When done, let the loaf rest in the pan for 10-minutes and then remove from the pan and let rest on a wire rack for 5 minutes. Slice and serve.
Delicious bread. The only modification I made was to substitute almond for macadamia, just because I didn’t have it on hand. Thank you for the recipe!
Hi Jan,
So glad you liked it and yes, you can substitute any kind or nut or mixed nuts as long as you stay in the neighborhood of the proportions.
Steve